By Frances

The neighbours were having a tapas gathering so I dipped into Fresh Spanish (Hachette Livre, 2008) and found this classic gluten-free Spanish almond cake beautifully scented with lemons.


4 eggs

175g golden caster sugar

finely grated rind and juice of 1 lemon

400g ground almonds

icing sugar for dusting


Grease a 20cm sq cake tin and line the base with baking paper. Preheat oven to 190C.

Beat the eggs with an electric whisk in a large bowl until pale and frothy. Gradually add the sugar and continue beating until pale and stiff. Using a metal spoon, gently fold in the lemon rind and juice and ground almonds until well combined.

Bake for 35-40 mins until browned and firm and a skewer inserted comes out clean. Transfer to wire rack and cool for 10 min before turning out. Dust with icing sugar before serving, cut into squares.