A traditional almond cake. Easy to do but with an awesome result. It's even suitable for gluten-intolerants!
Cover the mould with butter and then with some flour. This will avoid the cake to stick to the mould. Turn the oven on, at 180 ºC.
Separate the yolks from the white and put them in two different bowls.
Beat the whites with a part of the sugar.
Now beat the yolks with the rest of the sugar. Add then the almond flour, the lemon peel and the cinnamon and mix everything.
Put the mix on the egg whites that we beat before. Now gently incorporate all the ingredients taking care not to remove the air of the egg whites.
When we are done, put the dough on the mould and bake it 30 minutes at 180 ºC.
After 30-35 minutes it will be ready. Let it chill.
When it's no longer hot, remove it from the mould and put it upside down on a plate. Sprinkle some sugar on it... you can use your imagination now!
Now just cut a slice and... enjoy!
Servings 0