- sugar - 1 cup (plus sugar for sprinkling)
- lemon, grated peel - 1 piece
- large eggs - 2 pieces
- salt - 1/4 teaspoons
- extract of vanilla - 1 teaspoon
- almond extract - 1/2 teaspoonfuls
- flour - 1 cup
- unsalted butter, melted and cooled - 110 Grams
- almonds - 1/4 cup (scalded if desired)
1. Place the rack in the center of the oven and warm up the oven to 175 degrees. Lubricate a pan with a diameter of 22 cm (preferably cast iron) or a pie shape. Pour the sugar in a bowl. Add the grated lemon zest and stir with your fingertips until the sugar is wet and fragrant. 2. Whip the sugar mixture with eggs with a whisk, adding one egg at a time. Beat with salt, vanilla and almond extract. 3. Stir the egg mixture with flour. 4. Add melted and cooled butter. Stir with a rubber spatula until smooth. 5. Pour the dough into a prepared frying pan or mold. Spread the sliced almonds from above and sprinkle with a little sugar. Bake the cake in a preheated oven for 25-30 minutes, or until golden brown and slightly crispy crust on top. Inside the cake will remain wet. Take the frying pan out of the oven and cool the cake for 5 minutes, then run a thin knife along the edges and take the cake on a serving plate.
Servings: 8-10