Almond and lemon cake

1.

Wash the lemon with hot water, rub dry. Finely rasp off the peel. Halve the lemon, squeeze out the juice. Mix butter, sugar and 1 pinch of salt with the whisk of the hand mixer until creamy white. Stir in eggs one at a time.

2.

Mix the flour, baking powder and almonds. Add the lemon juice and zest to the butter-sugar-egg mixture and stir to a smooth batter.

3.

Grease a springform pan with a tube base insert (26 cm Ø) and dust with flour. Pour in the dough and smooth it out. In a preheatedBake in the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see

4.

manufacturer) for about 40 minutes. Let cool in the tin for about 15 minutes. Loosen the springform rim and carefully tip it onto a wire rack. Let cool down.

5.

Put the cream and honey in a tall mixing beaker and whisk until creamy with the whisk of the hand mixer. Arrange the cake on a plate and dust with powdered sugar. Add the cream.