Oatmeal Lemon Cake

In a food processor, combine all the dough ingredients and process rapidly until the mixture forms a ball (do not overprocess)

Place it on a floured surface and knead slightly, incorporating a little more flour to obtain an uniform mass

Roll out 1/3 of the dough onto the bottom of a 29 cm diameter cake pan, greased with butter

With the remaining dough, cover the sides of the cake pan, leaving a height of 2.5 cm

Bake in a preheated medium oven (180°C) for 15 minutes or until the surface of the dough is dry

Remove from the oven and let it cool. Reserve

While that cools, prepare the filling: In a stand mixer, combine egg whites and beat until stiff peaks form

Add sugar and continue beating until firm peaks form

Add yolks and beat well

Add flour and baking powder, alternating with melted butter

Mix

Add milk and lemon zest

Mix again with a spatula

Place this mixture over the pre-baked dough and bake for 30 minutes or until it becomes firm and lightly golden

Remove from the oven, let it cool, and then unmold

This cake is perfect to accompany tea or coffee in the afternoon

Serves 10 pieces

Calories per serving: 400

Obs.: If you don't have a food processor, make the dough the traditional way with manual kneading.