Lemon almond yogurt cake

based on this



1/2 c sliced almonds
1/2 c greek yogurt
1 c sugar
3 eggs, separated
1/2 c olive oil
1 T lemon marmalade
1 c flour
2 t baking powder
1/2 t kosher salt
1/4 c juice from 3 backyard meyer lemons
1/4 c powdered sugar

Preheat oven to 350F, and butter 9" springform and cover the bottom with foil to prevent spillage. Grind almonds in the food processor, and use 2 T almonds+1T flour to dust the pan. Mix together yogurt, sugar, egg yolks, oil, and marmalade in a large bowl. Stir in flour, baking powder, the rest of the ground almonds, and any surplus almonds and flour in the pan. Whip egg whites with the salt until they hold soft peaks. Stir 1/3 of the egg whites into the batter to lighten, then fold in the rest. Pour batter into pan and bake for 45 min until set and a tester comes out clean. Let cool in the pan on a cooling rack for 5 min, while stirring together lemon juice and powdered sugar to make the glaze. Poke the cake all over the surface, then spoon the glaze over the cake. After all the glaze has been absorbed, remove the sides of the springform and finish cooling. Bring to Pat's to celebrate the occasion of him finally having us over! I may dust it with powdered sugar later, or maybe serve with some creme fraiche or lavender whipped cream or something nice like that.