Almond Lemon Cake [Pesach Gluten Free]

Mild Olive oil for brushing pan
6 tablespoons olive oil
2 cups + 2 tablespoons ground almonds
1 cup castor sugar (divided into 3)
6 large eggs separated
3 tablespoons lemon juice

Grated zest of 2 lemons 

½ teaspoon salt 

½ cup flaked almonds 

Preheat oven to 175 C Grease a 21cm springform tin with olive oil and line bottom of tin Put the 2 tablespoons of ground almonds into the greased tin, shaking to coat the sides In a bowl mix together, the 2 cups ground almonds, ⅓ cup sugar and lemon zest. 

Place egg yolks into the mixing bowl of a stand mixer, add ⅓ cup sugar and beat until light and fluffy. Beat in 6 tablespoons olive oil slowly, then add the lemon juice, and lastly the dry ingredients. In a separate bowl place egg whites and the salt. Beat until soft peak gradually adding ⅓ cup castor sugar. Fold the egg whites into the almond mixture in 3 stages, then pour mixture into prepared springform tin. 

Sprinkle flaked almonds on top of cake mixture. Bake for 40 minutes until golden brown and a tester inserted into cake comes out clean. Cool completely before removing from tin. Can be made a day ahead.