Mary Pat's Recipe Share

Instructions

1. Grease and line a square cake tin and preheat the oven to 350 degrees.
2. In a large bowl beat the egg yolks with the sugar, lemon rind and almonds.
3. In a separate bowl whisk the egg whites until they reach the soft peak stage.
4. Take a metal spoon and gently fold a spoonful of egg white mixture into the almond mixture to loosen it up. Then fold in the rest of the whisked egg whites.
5. Pour the cake into the tin and bake for 45-50 minutes. Test whether the cake is cooked by using a skewer; if mixture clings to the skewer when you remove it from the cake then it isn’t cooked yet.
6. Leave the cake to cool in the tin.
7. This cake is wonderful with a topping spooned over it made from the lemon juice and syrup. Bring to the boil, then simmer for about 5 minutes or until it is thick and syrupy.