|2⅓ cup||butter, softened|
|4 \N||½ cups ground almonds|
|\N \N||icing (confectioners) sugar|
Preheat the oven to 180 C (Gas 4).
Cream the eggs with the sugar until pale yellow, light and fluffy.
Add flour, butter and water. Beat in a electric beater for 15 minutes.
Add almonds and lemon peel.
Pour the mixture into a round, greased baking tin and bake in the preheated oven for 30 to 40 minutes until is done.
Serve sprinkled with icing sugar and cut into wedges.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000