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Preheat oven to 350°F.
In a large bowl, mix all the ingredients except the egg whites.
Using a hand or stand mixer whip the egg whites with a pinch of salt until they form stiff peaks.
Gently fold the whites into the rest of the batter using a large whisk with an under to over motion until there are no whites showing.
Spoon cake mixture into a greased ring tin and bake for 30 minutes.
Remove the cake and allow to cool for 10 minutes. Invert to a cake stand or platter until if falls to the platter. If it still sticks, gently run a thin spatula around the outside of the cake until it loosens.
Top with thin slices of lemon or toasted almond slices.