Prep Time: 10 Minutes

Cook Time: 30 Minutes

Total Time: 40 Minutes

Servings: 8



1 cup of sugar (caster sugar is better, if possible)

½ tsp of cinnamon

4 eggs

1 lemon zest, ie, from 1 lemon

2 cups of almond flour (or ground almonds)

2 tbsp of confectioners sugar, approx. To dust (icing sugar)



Set oven temperature to 180C/350F. Butter and line the bottom of a round cake tin measuring 8 inches (20 centimeters) in diameter with parchment paper.

Add the sugar to a bowl with the cracked eggs. Mix the two together with a whisk until they are well mixed, and the mixture gets a bit lighter in color and airy.

Add the almond flour or ground almonds, lemon zest, and cinnamon. Mix until everything is combined, but try not to mix too much and take all the air out of the mixture.

Take the mixture into the prepared cake pan in an oven that has already been heated. A skewer inserted in the center should come out clean after baking for about 30 minutes. In the meantime, if you haven’t already, make the cross stencil.

Take the cake out of the oven and let it cool on a cooling rack for 10 to 15 minutes before removing the outer ring. Let it cool down before putting the stencil on top of the middle and dusting it with confectioners’ sugar. Carefully take off the stencil so that the sugar doesn’t fall on the covered area. Slice and serve, or cover and keep at room temperature.