200 g almonds, peeled and ground (almond flour)
70 g potato flour
150 g melted butter
4 eggs, separated egg yolks and egg whites
150 g
a pinch of salt
grated lemon zest

1 vanilin sugar
30 ml Limoncello


Preheat the oven to 180 ºC.
Grease a 25-cm cake tin and line with a sheet of parchment paper.
Beat the egg whites and salt in a bowl until the mixture rises. Seat aside.
Beat the egg yolks with sugar, grated zest until foamy. Add the lukewarm butter and Limoncello. Add a potato flour. Stir in egg whites carefully, using a spatula.
Add the almond flour slowly – one tablespoon at a time.

Pour into the mould and bake for 30 minutes.
Leave to cool completely before dusting with icing sugar.
Serve sliced, with a scoop of vanilla ice cream or lemon custard.