Cream 180 g of the sugar, zests and egg yolks together until light and fluffy.
Next, stir in the ground almonds.
In a separate bowl, beat the egg whites with the remaining sugar until stiff.
Add about one-quarter of the egg whites into the thick almond mixture and beat. Add a further quarter and repeat. Add the remaining egg white mixture and fold in until fully combined.
Transfer the mixture into the prepared baking mold and bake in a preheated oven for 40 minutes.
Remove from the oven, allow to cool for 10 minutes in the mold.
Once the cake is cooled, dust the cake with icing sugar and serve.
(Optional: To follow the time-honoured tradition of decoration, find the shape of the St James’ cross. Cut out the middle of the cross to use as a stencil)
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