Almond Cake From Mallorca with Almond Ice Cream

A cake recipe for all foodies:

Beat the egg yolks with the powdered sugar until creamy. Fold in the vanilla pulp, lemon zest, cinnamon and ground almond kernels. Whip the egg whites until stiff, fold in half, then fold in the rest. Oil a cake springform pan (24-26 cm ø), pour in the batter.

Bake at 175 °C on the 2nd rack from the bottom for 50 min, cool in the pan. Dust with powdered sugar and bring to the table with the ice cream. For the ice cream, cover the sugar with water and boil to half. Boil milk with grated lemon peel and cinnamon. Add the ground almond kernels and let it boil. Then pour through a fine sieve, squeeze well. Add juice of one lemon and sugar syrup to almond milk form. Freeze in the ice cream maker or place in the freezer, crushing every half hour.

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