Portuguese almond and egg-yolk cake

Ingredients

• 300 g ground almonds
• 300 g sugar
• 200 ml water
• 8 egg yolks and 2 whole eggs
• 70 g butter
• 1 tsp cinnamon
• Lemon zest
• Icing sugar to decorate

Step-by-step method

1. Preheat oven to 170°C and line a 22 cm cake tin.
2. Boil sugar and water for about 5 minutes to make a light syrup; remove from heat.
3. Mix ground almonds and butter into syrup; cool until lukewarm before adding lightly beaten eggs and yolks.
4. Add cinnamon and lemon zest, pour into the tin and bake for 30–40 minutes until set at centre.
5. Cool completely, unmould and dust with icing sugar.