- Preheat oven to 200°C (390°F) or 180°C (355°F) with convection
- Mix eggs (4) and cream (250g), then add flour (425g) and baking powder.
- Stir in salt and grated lemon zest.
- Line baking sheet with parchment paper or flour it.
- Spread dough evenly on the sheet.
- Bake for 10 minutes at 200°C (or 180°C convection).
- While the base is baking, melt butter (microwave or stovetop).
- Add all other topping ingredients and mix with a spoon.
- After the first 10 minutes, spread the almond mixture evenly on the base.
- Bake for another 10 minutes.
Tips
- Cut the cake into pieces while still hot to avoid breaking.
- The original recipe uses the cream cup as a volume measure (1V)