Flourless almond-lemon cake (torta di mandorle al limone)

Instructions

1. Preheat the oven to 180°C (350°F). Line the base and side of a 28-cm (11 in) springform tin.
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 the bowl of an electric mixer fitted with the paddle or whisk attachment and beat for several minutes until the mixture becomes pale and light. Add the lemon zest, milk, vanilla, lemon
   juice and salt and beat until combined, then add the almond meal mixture and beat until incorporated.
4. Place the egg whites in a clean bowl and whisk 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 overmix it.
5. Carefully pour the batter into the prepared tin and bake for 35–40 minutes until the top of the cake is golden and a skewer inserted in the middle comes out clean. Allow to cool in the tin 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. The cake will keep in an airtight container for a couple of days.