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Preparation
Preheat oven to 170°C (convection oven).
In a bowl, beat the egg yolks with the sugar until the mixture turns white and foamy.
Add ground almonds and mix gently.
In another bowl, beat the egg whites with a pinch of salt. Add a few drops of lemon juice until stiff peaks form.
Gently fold the egg whites into the egg mixture, using a spatula to avoid breaking them up.
Pour the batter onto a greased or parchment-lined baking tray.
Bake for 30–35 minutes, until the top is golden brown and the pastry has risen slightly.
Allow the cake to cool in the tin and sprinkle with powdered sugar.