Almond Cake by Christylle

3 Medium eggs
160g ground almonds
150g golden caster sugar
zest and juice of 1/2 unwaxed / organic lemon OR zest of 1/2 small orange plus 2 tbsp juice of orange.
1/4 teaspoon ground cinnamon
icing sugar to dust top (optional)

Preheat oven to 180C / 350F / Gas 4.

Separate the eggs.

Mix egg yolks with 130g of the sugar until pale and creamy.

Fold in the ground almonds, zest, juice and cinnamon.

Whisk the whites until they form soft peaks, then gradually add the remaining sugar, still whisking until the peaks are stiff.

Fold one third into the egg / almond mix. Then, using a metal spoon, fold in the next third, and then the final third.

Butter a round 17.5cm cake tin and line the bottom with buttered greaseproof paper. Pour in the cake mixture. Cook in preheated oven for 30-35 minutes until lightly risen, borwn but still soft inside - do not overcook.

Take out. Leave to cool a little, then turn out, remove the paper, and turn back onto a plate. Dust with icing sugar.