Preheat the oven to 180C/350F.
In a large bowl, or your food processor, mix the egg yolks with the sugar, lemon rind and almonds to a stiff paste.
In a separate bowl, whisk the egg whites until they reach the soft peak stage, as shown below.
You can either use an electric hand mixer
to do this or an egg whisk.
Take a metal spoon and gently fold a spoonful of egg white mixture into the almond mixture to loosen it up. Then fold in the rest of the whisked egg whites.
Pour the cake into the tin and bake for 45-50 minutes. Test whether the cake is cooked by using a skewer; if mixture clings to the skewer when you remove it from the cake then it isn't cooked yet.
Leave the cake to cool in the tin.
This cake is wonderful with a topping spooned over it made from the lemon juice and syrup. Bring to the boil, then simmer for about 5 minutes or until it is thick and syrupy.
Use a fork to prick holes in the top of the cake then pour on the topping and allow it to soak in before serving.