This miraculous cake contains neither sugar nor flour and is made with only five ingredients. It is important to follow the directions exactly to insure success with the recipe.

12		eggs, separated
2	cups	fructose
2	teaspoons	cinnamon
1/2	teaspoon	salt
3	cups	ground pecans (ground to coarse flour, about 4 - 5 cups pieces)

• Preheat oven to 350 degrees. Let the separated eggs come to room temperature (you can set the bowls in a dish of warm water to hasten this process).
• Line the bottom of a 10-inch angel food pan with parchment or wax paper. Do not grease the pan or paper.
• Blend the fructose and cinnamon in an electric blender until the fructose is fine. Set aside.
• In the small bowl of an electric mixer, beat the egg yolks until very thick and pale lemon colored. Wash and dry the beaters.
• In the large bowl of an electric mixer, beat the egg whites and salt until foamy. Gradually add fructose mixture and continue to beat on high speed until stiff, but not dry. It will take quite a few minutes for this amount of eggs. The eggs should be stiff enough to hold sharp peaks, but still shiny.
• Fold 1/3 of the egg whites into the yolks, then return the entire yolk mixture to the bowl of whites and fold in well. Gently fold in the ground pecans.
• Pour the mixture into the prepared pan and bake in the preheated oven for about 1 hour, or until a tester inserted into the cake comes out clean. The cake will rise up dramatically during baking.
• Set cake pan on a rack and run a knife around the edge of the cake between the cake and the pan. The cake will fall as it cools; this is normal. Let the cake sit in the pan until cool. Invert onto a serving plate. Carefully remove the parchment.

  Yield: 16 servings