Lemon Cake

6 eggs
80 grams of flour ≈ 2/3 cup
80 grams of crushed almonds ≈ 3/4 cup
160 grams of brown cane sugar ≈ 3/4 cup
120 grams of white almond puree ≈ 1/2 cup
2 teaspoons baking powder
4 lemons (skin and juice) (use the zest of 4 lemons and juice from these lemons)

Method:

Preheat the oven at 170 degrees Celsius.
Separated egg yolks from whites.
Beat egg yolks with sugar until fluffy.
Add the almond purée and lemon juice, whisking vigorously, then combine the flour, baking powder, almond powder, and lemon zest.
Beat the egg whites until stiff and stir very gently into the mixture.
Bake for about 25 minutes.
Check for doneness with the tip of a knife.
Allow to cool on a wire rack.
This cake is delicious and served very cold.