Ingredients
Method
1.Preheat oven to 160°C. Line a 24cm springform tin with baking paper.
2.In a bowl, combine the ground almonds with the flour. Set aside.
3.Using an electric mixer, beat the butter and sugar until light and fluffy. Add the egg yolks and continue beating until well combined.
4.Add the yoghurt and lemon juice, then beat – don’t worry if it curdles a bit. Fold in the almond-flour mixture, lemon zest and passionfruit pulp.
5.In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the cake batter.
6.Pour into the prepared pan. Bake for 45 minutes until lightly browned and still very slightly wobbly in the centre. Cool in the pan.
7.Dust with icing sugar and serve warm or cold.
