Santiago Cake

Ingredients ·         
5 eggs 
1 cup (215g) caster sugar 
3 cups (300g) almond meal
1 tbsp finely grated lemon zest 
1 tsp ground cinnamon 
2 tbsp lemon juice
Icing sugar, to dust  
Cookin method: Preheat oven to 180°C. Grease and line base of a 20cm springform pan with baking paper. 2 Use an electric mixer to whisk eggs and sugar in a large bowl until thick and pale. Add almond meal, lemon rind and cinnamon; use a metal spoon to gently fold until just combined. 3 Pour into prepared pan; smooth surface. Bake in preheated oven for 35 - 45 minutes or until a skewer inserted into centre comes out clean. Cool in pan for 15 minutes. Brush top with lemon juice. Transfer to a wire rack to cool completely. Dust with icing sugar to serve.