Recipe by Paola Bacchia
Photo courtesy of Paola Bacchia

This light, gluten-free cake can be loosely attributed to Zia Liliana, aunt of Signora Enrica from Otranto, in southern Puglia.

I add extra lemon zest to my version, to give this flourless cake a real tangy hit.

Serves 8–10

Instructions:

1. Preheat the oven to 350°F conventional. Line the base and side of an 11 in. springform tin.
2. Place the almond meal and baking powder in a bowl and whisk briefly to combine and remove any lumps.
3. Place the egg yolks and caster sugar in the bowl of an electric mixer fitted with the paddle or whisk attachment and beat for several minutes until the mixture becomes pale and light. Add the lemon zest, milk, vanilla, lemon juice and salt and beat until combined, then add the almond meal mixture and beat until incorporated.
4. Place the egg whites in a clean bowl and whisk until medium–firm peaks form. Working in batches, gently fold the whites into the batter with a spatula, folding from bottom to top so you don’t lose aeration. Make sure the batter is well combined, but don’t overmix it.
5. Carefully pour the batter into the prepared tin and bake for 35–40 minutes, until the top of the cake is golden and a skewer inserted in the middle comes out clean. Allow to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.
6. Dust the cake with icing sugar and serve at room temperature with a cup of tea or coffee. The cake will keep in an airtight container for a couple of days.