200 g. Almond meal
200 g. sugar
1 tsp. Lemon zest
1 tsp. Cinnamon
Acacia honey with summer truffle
raspberrys and blackberrys for garnish
Beat the eggs and the sugar, the cinnamon and the lemon zest. Beat until it doubles its size.
Add the Almond meal and incorporate with a spatula, until it is well incorporated.
Line a mould with oiled parchment paper and add the batter.
Put into a pre-heated oven at 170ºC for 50 minutes, or until done.
Let it cool before unmoulding, and cover it with confectionary sugar.
Just when serving, drizzle with Espora Gourmet’s Acacia Honey with Summer Truffle.