ALMOND SPONGE CAKE
Beach Club Font de Sa Cala
Preparation:
Put the eggs in a bowl, add the sugar, the almond flour, the cinnamon and a little lemon zest. Mix all ingredients and let it stand in the fridge for about 17 hours.
After the rest time, beat the contents for about 10 minutes, at a fast speed. Set it in a mold lined with butter and flour. Bake at 150-160ºC for 30 minutes. Once cooked, let it cool. Then remove from the mold and add a little icing sugar on top.
Ingredients
For 8-10 people
280 g.of sugar.
Grated lemon peel.
380 g.of eggs.
355 g.of sugar.
Cinnamon.
