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Easy
Those who care to do so can also make this cake without flour—but I think the flour is necessary to give it the right consistency.
Once you’ve blanched and thoroughly dried the almonds, crush them in a mortar with a tablespoon of the powdered sugar. Mix with the flour until there are no lumps. Put the rest of the sugar in a bowl with the egg yolks and lemon zest. Blend with a wooden spoon for a quarter of an hour. Add the flour and mix for another half hour. Using a whisk, beat the egg whites in a different bowl. When they