1 cup of butter
1 ½ cup of sugar
1 glass of milk
1 wine glass of blossom water
2 tsp of baking powder
Juice and zest of 1 lemon
a small quantity of vanilla powder
4 cups of flour
1 cup of blanched almonds
Toast the almonds in a non-stick pan over medium heat, until light brown. Allow to cool and chop them in a blender until fine. Beat the egg whites until stiff.
Beat the butter and the sugar in a separate bowl. Keep beating while you add the egg yolks, milk, blossom water, the baking powder dissolved in the lemon juice, vanilla powder, flour and zest.
Add the almonds and use a spatula to blend the egg whites gently into the mixture.
Place in a buttered baking dish and bake in a preheated oven at 180˚C for one hour.
Set aside to cool, and then dust it with caster sugar.