Almond Cake Rick Stein

150  grams		ground almonds
50  grams		polenta
1  teaspoon		cinnamon
200  grams		caster sugar
1  teaspoon		zest of 1 lemon
5		Large Egg Whites - Raw
1-1/4  cups		Egg Yolk - Raw

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For the cake, preheat the oven to 170°C/325F/gas mark 3. Grease a 23cm round cake tin with butter and dust it out with flour. Put the almonds into a food processor and grind them to a very fine powder.
Using an electric whisk, beat the egg yolks and sugar together in a bowl for 4–5 minutes until pale and creamy. Fold in the almonds, lemon zest and cinnamon. The mixture will be quite stiff at this point.
Clean the beaters of the whisk, then use to beat the egg whites in a large clean bowl until they form soft peaks. Add two large spoonfuls of the egg whites to the mixture to loosen it slightly, then gently fold in the remainder. Pour the mixture into the prepared tin and bake for 40 minutes until a skewer, pushed into the centre of the cake, comes away clean.
Leave the cake to cool in the tin, then turn out and dust with icing sugar if you wish.