Put the icing sugar, ground almonds and corn flour in the processor and start mixing with the plastic blade on speed 6, adding 2 eggs and 1 egg white one at a time through the feeder tube.
Beat for 20 seconds then stop to add the lemon peel and melted butter and mix for 20 seconds.
Put the mixture into the tin, brush with egg yolk and bake in the oven for 35 mins.
Once the cake is cooked, turn out into a cooling rack.
Ideal for tea or served with fruit salad.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.