An easy cake: Whisk four eggs till frothy then gradually add 175 caster sugar (organic raw sugar okay too) and beat until the mixture is white and thick enough for the whisk to leave a trail. Coarsely process 350g whole almonds (it’s okay to leave the skin on) then fold them into the egg mix, with the grated zest of a lemon. Bake in an 18cm tin at 190 deg C for about 45 minutes.
