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Preheat the oven to 180°C and butter and flour a 22-24 cm diameter cake tin.
2. Beat the eggs and sugar:
In a large bowl, beat the eggs with the sugar until the mixture is light, fluffy and frothy. This will take about 5 minutes with an electric whisk.
3. Add the butter and flavorings:
Add the melted butter (or oil), the lemon zest or almond essence, and a pinch of salt. Mix gently until the ingredients are well incorporated.
4. Combine the powders:
In another bowl, sift the 00 flour with the yeast. Add the almond flour and mix.
Combine the powders with the egg, sugar and butter mixture, mixing gently from the bottom up so as not to deflate the mixture.
5. Baking:
Pour the mixture into the prepared cake pan and level it with a spatula.
Bake in a preheated oven at 180°C for about 30-35 minutes. The cake will be ready when, inserting a toothpick in the center, it comes out clean.
Let the cake cool completely before turning it out.
6. Decoration:
Once cooled, sprinkle the cake with icing sugar.
Variations and Tips:
Whole almonds: If you like a touch of crunchiness, you can add whole or sliced almonds on the surface before baking.
Flavours: In addition to lemon zest, you can enrich the cake with a drop of amaretto or vanilla liqueur.
Gluten free: You can replace the 00 flour with rice flour or gluten-free flour for a gluten-free version.
