250 gm (9 oz) white flour
150 gm (5,3 oz) cornflour
200 gm (7 oz) sugar
200 gm (7 oz) unsalted butter
200 gm (7oz) almonds
Keep aside a spoons or two of the sugar, to be sprinkled on the cake when it is cooked.
Keep aside a handful of whole almonds - 7 or 8 whole for the decoration and the others for the mixture.
Coarsely grind the rest of the almonds.
Put them a in bowl together with the white flour and cornflour, the sugar, the soft butter in pieces (take it out of the fridge 30 mins before), 2 egg yolks, the vanilla and grated lemon peel.
Mix it all quickly using your hands until the yolks and butter are well integrated. The mixture should be very airy and ‘sandy’. Taking care not to compress it, put the mixture by hand into a buttered spring form cake pan (25 cm diameter).
Decorate with whole almonds.
Bake in a Bertazzoni oven at 170°C for 35-40 minutes.