4 eggs, separated into 4 yolks and 4 whites, at room temperature
2 Tablespoons of Lime zest
1 1/2 cups finely ground almond flour/meal
1 teaspoon baking powder
1/4 teaspoon ground cardamon
1 teaspoon of white or cider vinegar
Pinch of salt
Preheat oven to 175 degrees Celsius.
Grease and place baking paper in the bottom of a 9 inch springform tin.
Beat egg yolks, 1/4 cup sugar and lime zest in a large bowl with a wooden spoon until smooth.
In a separate bowl whisk almond meal, baking powder and cardamon.
Add the almond mixture to the egg mixture and combine.
In an electric mixer beat the egg whites until stiff when bubbles appear add the salt and vinegar, this will help maintain better structure.
Gradually add the sugar a small amount at a time, whilst continuing to beat the whites until soft peaks form.
Fold the beaten egg whites into the almond mixture with a large metal spoon try to incorporate whilst still keeping the mixture light.
Once well combined pour batter into prepared tin.
Bake for 35 minutes or until a skewer comes out clean.
Run a knife around the cake and remove from the tin.