How to make
Grate the lemon peel on a fine citrus grater and mix with the ground almonds and 2.8 oz (80 g) of sugar. It is best to blend all of this for 10-20 seconds in a blender to release the citrus peel oils and aromas.
Add the butter to this aromatic mixture and beat it into a fluffy cream.
Add the eggs one by one every 20 seconds, while beating at all times. This way, each one will be well absorbed before the next one is added.
Pour the remaining sugar and liqueur and to the resulting smooth mixture add the flour sifted with baking powder. Stir until it is completely absorbed.
Pour everything into a cake pan with a capacity of a liter and a half, which is greased in advance and floured (unless it is silicone).
Bake the sponge cake at 360°F (180 degrees) in a preheated oven for 40-45 minutes or until it is fully baked.
Let it cool on a wire rack and serve it with a cup of hot coffee, milk or tea.
Enjoy! The wonderful almond and liqueur sponge cake is ready.
