Fifteen Kilograms of Imperfect Lemons

Ingredients

• 6 eggs, separated
• 300 g caster sugar
• 150 g (1½ cups) walnuts, finely ground
• 100 g dark chocolate, melted
• 150 g (1¼ cups) almond meal
• 1 lemon, juiced

Instructions

Preheat oven to 150ºC. Grease a 23 cm springform cake pan and line base and sides with baking paper, extending it above rim.

Using an electric mixer, whisk egg yolks and 150 g sugar until thick and pale. Fold in ground walnuts and melted chocolate, then spread into pan and smooth the top.

In a clean bowl, beat egg whites until soft peaks, then gradually add remaining 150 g sugar and whisk until stiff and glossy. Fold in almond meal and lemon juice, then spread mixture over chocolate batter, creating small peaks.

Bake cake for 1 hour or until dry to the touch. Turn off heat and allow cake to cool completely in oven with door held slightly ajar. Turn cake out onto a platter to serve.