Ingredients
4 eggs, separated 
120ml butter 
175g sugar 
1 tsp vanilla extract 
240g ground almonds 
40g cornfour
1 tsp baking powder 
½ tsp salt 
2 lemons, juice and zest 
1 tbsp icing sugar 

Method
Preheat the oven to 180C.  

Grease and line a 23cm round springform tin. 

In a bowl, whisk together the egg yolks, butter, 100g of the sugar and the vanilla. Add the ground almonds, cornflour, baking powder and salt and mix until smooth. Mix in the lemon juice and zest.

Using a stand mixer, beat the egg whites until they form soft peaks and then gradually start adding the remaining sugar a spoon at a time until they are stiff peaks.

Take one spoonful of the egg whites and beat through to slacken. Gently fold the remaining egg whites into the batter. 

Pour the batter into the prepared tin and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.

Allow the cake to cool inside the tin for 10-15 minutes before dusting the icing sugar over the top. Serve warm. 

- An adaptation of this recipe by Georgia Barnes