from GH Cheese Cake 2, page 233
5 oz each: softened butter, cream cheese, ground almonds, sugar
grated rind and juice of a lemon
5 eggs, separated
1 oz flour
Method: grease and line 8-inch cake tin. Cream together butter, cream cheese, almonds, sugar, rind and juice of lemon and egg yolks. Fold in flour and finally stiffly whisked egg whites. Pour into prepared tin and bake for 15 minutes at 425F and then further 45 minutes at 350F or until cake is dry inside when tested with a skewer. Turn out and cool.
What I did: used 9″ spring form tin lined with parchment paper, ingredients apart from lemon rind. Oven set at 375F Convection Bake for 15 min, then a further 15 min at 325 when it was well-cooked. Next time maybe 30 minutes at 350F?
For serving I topped it with lightly cooked raspberries and blueberries thickened with a dessert spoonful of cornflour.