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Lemon Capri Torte

Serves 6

150g (5oz) butter, plus extra for greasing
225g (8oz) caster sugar
6 eggs, separated
Zest and juice of four lemons
300g (10 ½oz) blanched almonds, toasted then ground
115g (4oz) potato flour or plain flour, plus more for flouring 

Preheat oven to 200°C, 400°F, Gas Mark 6. Grease and flour a 23cm (9 inch) round cake tin or pan.

Beat sugar and butter together. Add egg yolks, then lemon zest and juice and mix together. Whisk egg whites until they form soft peaks. Add egg whites to mixture. Fold in ground almonds and flour.

Pour mixture into cake tin. Bake for 10 minutes.

Turn oven down to 150°C, 300°F, Gas Mark 2. Bake for 40 minutes.

Remove from oven and leave to cool