Try this delicious cake recipe:
Blanch (scald) the almond kernels with boiling hot water, pull briefly, then remove from the shells and dry. Grind the kernels finely. Preheat the oven to 180 °C (convection oven: 160 °C ). Separate the eggs.
Mix the powdered sugar with the egg yolks until smooth and add the cinnamon, almond kernels, lemon zest and vanilla sugar. Beat the egg whites until stiff and fold into the egg yolk mixture. Grease a cake springform pan (26 cm), sprinkle with breadcrumbs. Pour in the batter and bake for about 50 minutes. Cool cake on a rack and dust thickly with powdered sugar before serving.
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