Preheat your oven to 170C/340F and line a cake tin with parchment paper.

Toss the butter and ground almonds into a bowl and beat on low until smooth and slightly pale and fluffy, approximately 2 minutes.

Place the egg yolks and 150 grams/3/4 cup of the sugar into a bowl and whip until light, fluffy and doubled in volume, approximately 5 minutes.

Toss the salt, cinnamon and lemon peel and fold to combine.

Add ⅓ of the almond butter mixture and fold until combined and smooth.

Repeat with the remaining almond butter mixture until you have a stiff, but smooth batter.

In a separate clean and dry bowl, whisk the egg whites until soft peaks form, approximately 4 minutes.

Add the remaining 50 grams / ¼ cup sugar and whisk until slightly glossy and medium peak so they hold to your whisk.

Add ⅓ of the meringue mixture to your almond batter and fold slowly until smooth.

Repeat with the remaining meringue mixture until you have a stiff, but smooth batter.

Pour into your prepared tin and smooth out evenly. Toss over the flaked almonds.

Bake for 35 minutes until golden and the sides begin to pull away from the sides of the tin.

Remove and allow to cool completely.

Sprinkle over powdered sugar, slice and serve.

Enjoy!