Makes 25cm round loose bottom tart dish (you can use round 25cm spring form)
250g ground almonds
180-200g caster sugar
zest of one lemon
pinch of salt
icing sugar to dust
little unsalted butter to brush the dish
Preheat the oven to 180 C.
Separate egg yolks from whites and using a hand mixer beat the whites with a pinch of salt – they should not be too stiff.
In a separate bowl beat the egg yolks together with a sugar and lemon zest until pale.
Gently add the whites to beaten yolks and mix them using a spatula. Try not to overwork this, because it should stay fluffy. You want as little air to be released from the whites as possible.
Next gently mix the ground almonds into the eggs and pour into a buttered dish. Bake for 25-30 minutes. If the top is getting darker, cover with a piece of tin foil.
Let it cool down for about 15 minutes and dust with some icing sugar.
This cake does not rise at all, so do not worry if it is little bit flat.