Adapted from Miss Dahl's Voluptuous Delights by Sophie Dahl
~from Savoring Time in the Kitchen
Serves 6
1-1/2 sticks of butter, plus extra for greasing
1 cup fine (bakers) sugar
6 eggs, separated
Zest and juice of four lemons
2 cups blanched almonds, toasted then ground to as fine a consistency as possible in food processor
1 cup potato flour (or substitute plain flour), plus more for dusting the pan
Preheat oven to 400°F
Grease and flour a 9 inch round cake tin or pan (preferably spring form).
Cream the sugar and butter together with a mixer until smooth.
Add the egg yolks, then lemon zest and juice and mix together.
In a separate bowl, whisk egg whites until they form soft peaks then add to the egg yolk mixture.
Fold in ground almonds and flour.
Pour mixture into prepared cake pan and bake for 10 minutes.
Turn oven 300°F and bake for another 40 minutes.
Remove, cool and invert onto a platter.