This cake is gluten free, instead of flour containing almond, hazelnut and walnut powder.
SERVES:12 PREPARATION: 15 'BAKE: 70' WAIT: 30 '
INGREDIENTS:
200 g white almonds, ground in powder
150 g hazelnuts ground in powder
150 g powdered walnuts
500 g powdered sugar & extra for sprinkling
1/2 pc. lemon, its zest
7 pcs. eggs
100 g orange juice, fresh
1 tsp cinnamon
METHOD:
In a bowl, put the nuts, powdered sugar and zest in the powder and mix the eggs one by one. Then pour the juice and cinnamon and allow the mixture to rest for half an hour. Butter a 24 cm diameter baking pan and apply a round piece of oil paste to the bottom. Pour the cake mixture into the baking pan and bake in a preheated oven at 160 ° C for 70 minutes. Allow the cake to cool and sprinkle with powdered sugar.