Almond cake

Beat the egg whites in a bowl with a whisk for a long time, then gradually add—while continuing to mix—the sifted flour with the baking powder, the chopped almonds, the sugar, the grated lemon zest, and finally the butter melted in a double boiler. Transfer the mixture to a buttered and floured baking pan.

The cake should not be higher than two fingers, as it needs to dry well in the oven, which should be kept at moderate heat. As soon as it comes out of the oven, dust it with powdered sugar and serve it cold.