Toast the almonds in a non-stick frying pan over a medium heat. Once cooled, finely chop them in a blender. Whisk the egg whites until stiff.
In a separate bowl, beat the butter with the sugar. Add the egg yolks, milk, flower water, baking powder dissolved in the lemon juice, vanilla, flour and zest, continuing to beat.
Finally, add the almonds and gently fold in the beaten egg whites using a spatula.
Pour the mixture into a buttered baking tin and bake in a preheated oven at 180°C for 1 hour.
Once cooled, dust with icing sugar.
In a separate bowl, beat the butter with the sugar. Add the egg yolks, milk, flower water, baking powder dissolved in the lemon juice, vanilla, flour and zest, continuing to beat.
Finally, add the almonds and gently fold in the beaten egg whites using a spatula.
Pour the mixture into a buttered baking tin and bake in a preheated oven at 180°C for 1 hour.
Once cooled, dust with icing sugar.
