Dough:
80g of butter,
50g of almond flour,
2 egg whites,
175g of wheat flour,
Filling:
3 eggs,
150g of almond flour,
Rind of 1/2 lemon,
1 teaspoon of cinnamon,
400g of almond flour,
1 tablespoon of melted butter,
1 teaspoon of almond extract,
1 tablespoon of confectioner's sugar (for dusting),
Dough:
80g of butter,
50g of almond flour,
2 egg whites,
175g of wheat flour,
Filling:
3 eggs,
150g of almond flour,
Rind of 1/2 lemon,
1 teaspoon of cinnamon,
400g of almond flour,
1 tablespoon of melted butter,
1 teaspoon of almond extract,
1 tablespoon of confectioner's sugar (for dusting),
Dough: cream the butter with the almond flour until smooth (1)
Add the egg whites and wheat flour
Mix until the dough does not stick together (2)
Roll out the dough on a floured surface (3) over a sheet of plastic wrap and place it in an ungreased, false-bottomed 30cm-diameter cake pan (4)
Bake in a preheated oven at 180°C for 12 minutes
Filling: beat the eggs with the almond flour until they double in volume
Add the lemon rind, cinnamon, and continue beating
Finally, add the almond flour, melted butter, and almond extract
Beat until well combined
Pour over the pre-baked dough (5) and return to the oven for 18 minutes or until the filling is firm
Let cool and invert
Dust with confectioner's sugar using a fine-mesh sieve and serve.
