Ingredients
125g softened butter
125g granulated sugar
3 eggs, separated
125g almond flour
60g all-purpose flour, sifted
1 tsp baking powder
Juice and zest of 2 lemons
Powdered sugar (optional)
Method
Heat the oven to 355˚F/180˚C.
Prepare a pan (eight inches diameter) by coating it with butter and dusting with flour. Beat the butter with the sugar until it forms a cream. Add the egg yolks, one by one, beating the mixture after each addition.
In a large bowl, combine the flour with the baking powder, mix them well together and add the dry ingredients to the egg mixture.
Add the lemon juice and zest and mix to incorporate.
Beat the egg whites until soft peaks form, and fold them into the cake batter, trying to avoid deflating the egg whites too much.
Spoon the batter into the prepared pan and bake for 30 to 40 minutes until the cake is lightly golden.
Allow it to cool before opening the pan. If desired, dust with powdered sugar.
Robert Spiteri is the Head patissier, The Radisson Blu Resort, St Julian’s.