Mallorcan almond cake

Ingredients for 1 servings:

• 6 m.-sized eggs
• ½ lemon(s), untreated, grated peel
• 250 g powdered sugar
• 200 g almonds, peeled, ground
• 1 vanilla pod(s), pulp
• Salt
• Powdered sugar for dusting
• Fat for the mold
• Flour or breadcrumbs for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the powdered sugar, vanilla, and grated lemon zest until fluffy and white. Fold in the almonds. Pour the egg whites onto the almond mixture and carefully fold in. Pour the entire mixture into a greased and floured (or breadcrumb-dusted) 26 cm springform pan. Bake in a preheated oven at 175°C for about 45 minutes. Cover slightly during baking if necessary. The cake should be light brown. Sprinkle with powdered sugar when serving. Tip: I like to eat this as a dessert in Mallorca. With a scoop of almond ice cream and a coffee sabayon, it’s a dream.