Try out this tasty almond and lemon cake dessert.
6 eggs, separated
1 cup (220g) sugar
1½ cups (180g) almond meal
1 cup cold mashed potato
2 teaspoons lemon rind
¼ cup (60ml) lemon juice
icing sugar, to dust
natural yogurt (optional), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oven to 180°C or 160°C fan. Grease a 23cm round cake pan and line base and sides with baking paper.
Using an electric mixer, beat egg yolks until pale. Add half of sugar and beat for 5 minutes, until mixture is thick and sugar dissolves. Stir in almond meal, mashed potato, lemon rind and juice until combined.
In a separate bowl, beat eggwhites until firm peaks form. Add remaining sugar, 1 tablespoon at a time, beating constantly, until thick and glossy. Fold gently into yolk mixture. Spoon into prepared pan and bake for 55 minutes, until a skewer inserted comes out clean. Set aside to cool in pan.
Dust with icing sugar, slice and serve with yogurt, if you like.