Ingredients
- 6 eggs, separate yolks from whites.
- 7 oz sugar.
- 7oz of crushed raw almonds.
- The grated peel of one lemon.
- A pinch of cinnamon.
- 2 tablespoons of flour (optional).
- Butter to smear the mould.
- Sugar powder.
Elaboration
- Turn on the oven for half an hour at 338 ºF.
- Grease pan with butter.
- Place yolks, 7 oz of sugar and mix well.
- Add the crushed almonds, lemon zest, cinnamon and two tablespoons of flour. Mix well.
- In another bowl, beat egg whites to stiff peaks by mixing all together from the bottom upwards carefully.
- Pour the mix into the mould and introduce it into the oven.
- Bake for 30 min at 338 ºF. Remove from the oven and let cool.
- Finally sprinkle the sugar powder on top of the cake with a strainer.