• Preheat oven to 160C.
• Lie a 22cm cake tin with baking paper.
• Using an electric mixer, beat the eggs and sugar on a medium high heat for 8 minutes or until the mixture is thick, pale and tripled in volume.
• Add the walnut meal and zest from the entire lemon.
• Fold with a large metal spoon until just combined.
• Spoon the mixture into the prepared tin.
• Bake for 1 hour or until a skewer inserted into the centre comes out clean.
• Set aside for 15 minutes to cool.

Note: this cake will sink as it has no flour to hold its rise.

Optional: Serve topped with a delicious Vegan Cream Cheese Frosting: you will need 270g can coconut, chilled overnight + 1/4 cup coconut yoghurt, 1/4 cup coconut oil (melted) and 3 tablespoons pure maple syrup. Use an electric beat to beat the cream on medium until soft peaks form. Add remaining ingredients with a generous pinch of sea salt and mix to combine. Chill for at least 1 hour to firm up. Use immediately.