Almond-based sponge cake with a soft and fluffy crumb.
- – 6 fresh eggs (separate the whites from the yolks)
- – 200g sugar
- – 200g chopped raw almonds or almond flour
- – 1 lemon
- – Cinnamon powder
- – Butter
- – Powdered sugar
Preparacion: 1. Preheat the oven half an hour beforehand at 170ºC 2. Grease a 20 cm. diameter cake tin with butter 3. Put the egg yolks and sugar in a large bowl. Mix until smooth 4. Add the almonds, grated lemon peel and cinnamon to the resulting mixture and mix 5. In another bowl, beat the egg whites until stiff. 6. Mix everything together from the bottom up carefully. 7. Pour the final batter into the baking tin and bake in the oven on high for about 45 minutes. 8. Check for doneness with a toothpick, poking it in to see if it comes out clean. 9. Take the cake out of the oven and leave to cool. 10. Once cooled, sprinkle sugar on top and serve with a scoop of ice cream along with the portions.