Preheat oven to 180°C (350°F/Gas 4).
Beat the egg whites until stiff with a pinch of sea salt and set aside. Beat the egg yolks with sugar until creamy and light. Add the lemon zest and extra virgin olive oil. Add the flour sifted with baking powder and mix quickly.
Stir in the egg whites, stirring from the bottom up.
Pour the batter into a baking pan covered with parchment paper. Sprinkle the surface with chopped toasted almonds and bake for 30 minutes.