Step 1
Preheat the oven to 190°C/Gas Mark 5. Grease a 23cm springform release cake tin and line the base with baking parchment.
Step 2
Place the Pure spread and chocolate in a large bowl over a saucepan of simmering water until melted.
Step 3
Remove from the heat and beat in the sugar and the egg yolks.
Step 4
Whisk the egg whites until they reach soft peaks. Fold the ground almonds, lemon zest and egg whites into the chocolate mixture and transfer to the prepared tin.
Step 5
Cook in the centre of the oven for 45-50 minutes until well risen and firm to the touch.
Step 6
Cool in the tin, transfer to a wire rack, removing the baking parchment. Leave to cool.
Step 7
The cake will flatten on cooling. Place on a serving plate and dust with the cocoa powder.
