This is a super-light and tasty cake that is perfect for people who are gluten and/or dairy free.

Ingredients⌗

8 eggs

250g caster sugar

250g ground almonds

Zest of two lemons

1tsp Vanilla extract

1tsp baking powder

Method⌗

  • Separate 7 eggs
  • Combine yokes, sugar, ground almonds, vanilla extract and baking powder along with the remaining whole egg
  • Whip the whites to stiff peaks
  • Gently fold the whites into the mix. Do a bit at a time to soften the almond mixture
  • At the end add the zest and carefully stir in
  • Bake at 170C for 40 minutes in a greased springform tin

I topped it with a lemon yoghurt frosting and sliced strawberries.