Preheat oven to 170°C (convection).
In a bowl , beat the egg yolks with the sugar until the mixture becomes white and foamy.
Add almond flour and mix gently.
In another bowl , beat the egg whites with a pinch of salt until stiff peaks form. Add a few drops of lemon juice to stiffen them.
Gently fold the egg whites into the previously beaten mixture using a spatula, being careful not to break them up.
Pour the batter into a greased or baking paper-lined baking tin .
Bake for 30–35 minutes , until the top is golden brown and the pastry has risen slightly.
Leave to cool in the tin , then sprinkle with powdered sugar.

For an even lighter consistency, add 1 tablespoon of cornstarch (if you can tolerate starch).
Serve with a dollop of whipped cream or red fruit compote.
This cake stays fresh for 2-3 days if stored covered at room temperature.