Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Line the base and side of a 24cm springform pan.
• 2.
  Place the almond meal and baking powder in a bowl and whisk briefly to combine and remove any lumps.
• 3.
  Place the egg yolks and caster sugar in a stand mixer fitted with the paddle or whisk attachment and beat for several minutes until mixture becomes pale and light. Add lemon zest, milk, vanilla, lemon juice and a pinch of fine salt and beat until combined, then add almond meal mixture. Beat until incorporated. Transfer to a large bowl.
• 4.
  Whisk the egg whites in the stand mixer with a clean bowl until medium-firm peaks form. Working in batches, gently fold the whites into the batter with a spatula, folding from bottom to top so you don’t lose aeration. Make sure the batter is well combined, but don’t over-mix it.
• 5.
  Carefully pour the batter into the prepared pan and bake for 45-50 minutes, until the top of the cake is golden and a skewer inserted in the middle comes out clean. Allow to cool in the pan for a few minutes before turning out onto a wire rack to cool completely.
• 6.
  Dust the cake with icing sugar and serve at room temperature with a cup of tea or coffee.