- 250 grams blanched almonds
- 6 Eggs
- 250 grams Powdered sugar
- 1 tube Butter Vanilla emulsion
- 1 packet grated Lemon peel
- 1 generous pinch ground Cinnamon
- Baking powder
- Lemons (juiced, about 1-2 dashes)
- Butter (for pan)
- ground almonds (or breadcrumbs, for pan)
- sliced Almonds (for garnish)
- Powdered sugar (for dusting)
Separate eggs. Mix egg yolk, a pinch of salt and powdered sugar until fluffy with a hand mixer. Stir in vanilla, lemon zest, cinnamon, baking powder and ground almonds. Mix egg whites and 1-2 dashes of lemon juice until stiff.
Fold about one-third of egg whites into yolk mixture and stir until smooth. Fold remaining egg whites into yolk mixture with a whisk. Grease star-shaped pan or round springform pan, about 26 cm (approximately 10 inches) diameter, with butter and dust with ground almonds. Pour batter into prepared pan and spread until smooth.
Bake in preheated oven on the middle rack at 175°C (fan:150°C, gas mark 2) (approximately 350°F), 1 hour. During baking time, cover with parchment paper. If using star-shaped cake pan, bake for an additional 10 minutes. Cake is done when toothpick inserted in middle comes out clean.
Remove cake from oven and cool in pan for about 3 minutes. If needed, use a knife to loosen cake from pan. Let cake cool completely on a wire rack. To serve, decorate with almonds and dust with powdered sugar. Cut into pieces.