Photography: Tanya Zouev

By Lucy Nunes

Serving size: Serves 10 or more
Cooking time: More than 1 hour
Special options: Kid friendly
Course: Dessert
Favourite flavours: Cakes/baking

Try out this tasty almond and lemon cake dessert.

From the June 2007 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

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

METHOD

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.