Preheat the oven to 170°C. Grease cake tins (0 22 cm) with oil using a brush and set aside.

Pour 50 g of almonds into a clean and dry mixing bowl and grind 10 sec/speed. 10. Pour into another container.

Put on the butterfly. Place the eggs into a mixing bowl , add 120 g of powdered sugar, beat for 4 min/speed. 4. Remove the butterfly.

Add previously ground almonds, 100 g of powdered sugar, lemon zest, flour, baking powder, almond extract and water, mix 30 sec/speed 3. 4. Mix with a spatula if necessary. Transfer to the previously prepared cake tin.

Bake for 45-50 min (170°C) or until a stick inserted into the cake will be dry. Including Meanwhile, roast 2-3 tablespoons in a dry frying pan almond flakes, set aside.

Place a bowl on the mixing bowl lid, weigh in the remaining 150 g of powdered sugar and lemon juice and mix thoroughly. Spread the cooled almond cake with the icing, then sprinkle with previously roasted almonds. Serve almond cake as a dessert.