Requires: 24cm round cake pan
Preheat oven to 180°C conventional oven (400° Fahrenheit/Gas 6). Grease a 24cm round cake pan by lightly buttering the base and sides with margarine or butter. Line the base with baking paper, then lightly butter over the baking paper. Add a heaped tablespoon of 00 flour, then turn and shake the tin to coat the butter in flour on the base and sides of the cake pan.
Using an electric mixer or hand beater, beat the egg whites with a pinch of salt until stiff peaks form. With the mixer (or hand beater) running, add the egg yolks, one at a time. Add the sugar, one tablespoon at a time, beating well after each addition.
Use a wooden spoon to stir in the flour, one tablespoon at a time. You want to see air bubbles rise to the surface of the cake mixture before adding additional tablespoons of flour. Stir in the lemon zest and lemon juice. Then stir in the margarine (butter or sesame oil) until well combined. Stir the sifted baking powder into the cake mixture.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties, and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.
Pour the cake mixture into the prepared cake pan. Arrange the blueberries evenly over the cake pressing each blueberry into the cake mixture slightly. The blueberries will sink to the bottom pf the pan while cooking.
Bake for 45 mins or until a skewer inserted in centre comes out clean. Allow to cool in the cake pan for 1 hour. Run a knife around edge of the cake pan and invert cake onto a serving plate – buon appetito
2 large eggs, at room temperature|140g sugar|160g 00 flour, plus 1 heaped tablespoon to grease cake pan|Juice and zest of 1 lemon|100g margarine or unsalted butter, melted, plus extra to grease cake pan (alternatively, 100g sesame oil)|½ sachet (8g) of Italian baking powder, sifted (such as lievito bertolini)|250g blueberries|Icing sugar (confectioners’ sugar), to dust|1 pinch salt