Even better the day after its preparation, this cake goes perfectly with creams and fruit compotes, especially the delicate flavors of apricot and peach.
Preheat the oven to 175°C and butter a cake tin about 24 cm long.
Pour the flour into a terrine, add the ground almonds, 1/2 teaspoon of baking powder and 1 pinch of fine salt. Mix. Grate the zest from the lemons.
In addition, break the eggs in another terrine, one by one. Split the vanilla pod in half and scrape out the small seeds to add them to the sugar.
Mix eggs, sugar and vanilla in a mixer until well blended.
Then add in order and mixing with each addition with the mixer (operating at low speed):the fresh cream, the mixture of flour, baking powder and ground almonds, then the melted and cooled butter, finally the lemon juice and grated zest. Whisk briskly until smooth, which will give the cake a very fine texture.
Pour the batter into the mold and bake it halfway up. Bake the cake for an hour. Test its doneness by inserting a needle in the middle:it should come out clean and dry.
Take the cake out of the oven and let it cool in its pan on a wire rack. Turn it out and cut it into thin slices.
You can keep this cake for several days.
