Almond, orange and lemon cake

• Preheat the oven to 190 ºC.
• Separate the egg yolks from the whites.
• In a bowl, mix the ground almond and creamed corn.
• Mix the sugar and the lemon and orange zest with the egg yolks. Beat until a thick cream is obtained.
• Add the ground almond and the creamed corn to the previous batter and stir gently.
• Beat the egg whites until stiff with the salt and gently add it to the previous batter.
• Pour the mixture into molds.
• Bake at 190 ºC for approximately 35 minutes.
• Let cool.
• Decorate the surface with anti-moisture icing sugar.

Notes

• Taken from reference each unit of sponge cake.
• In modular oven program 3/4/3.