Almond Cake

Heat the oven to (180 °C). Butter (20g) and flour (20g) a baking pan. Grate the zest of the two lemons.

Beat the soft butter with an electric whisk in a large bowl, gradually adding the caster sugar until the mixture is light. Whisk in the eggs one at a time.

Add lemon zest and cream, continuing to whisk.

Fold in flour, baking powder and almonds with a spatula.

Pour into the pan, sprinkle with flaked almonds and bake for 45 minutes.

Let the cake cool, turn out and sprinkle with powdered sugar. Serve it warm or cold. Our advice : To test the cooking, prick the cake with a needle. If the needle remains dry, the cake is cooked.