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Export 8 ingredients for grocery delivery
Step 1
Preheat oven to 180C / 350F / 160C fan forced. Grease and line a 20cm (8 inch) round springform tin with baking paper.
Step 2
Whisk together the almond meal, baking powder and salt and set aside.
Step 3
In a medium bowl, whisk the egg whites until soft peak stage and set aside.
Step 4
Beat the butter and sugar together until light and creamy, then add the yolks and beat well to combine. Add the vanilla, zest and juice and beat until incorporated.
Step 5
Add the mixed dry ingredients to the butter and egg mixture in 2 parts, and stir gently to combine.
Step 6
Add 1/3 of the egg whites to the batter and mix through to loosen it. Add the last 2/3 in 2 parts but just fold through gently until all combined. Keep the mixing to a minimum to keep as much air in the mix as possible.
Step 7
Bake for around 40-45 minutes until golden on top and a toothpick comes out with just a moist crumb or two.
Step 8
Allow to cool for half an hour before removing the spring form tin. Transfer to a cake plate and allow to cool completely.
Step 9
Mix together the icing sugar and half the lemon juice. Slowly add more lemon juice until it gets to the desired consistency, then pour it over the cake.
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