Simple Recipe: (Almendra) Gato

Greetings. This recipe is for a ridiculously simple but high class almond cake. It is soft, juicy, delicious and not exactly cheap, and the reason is that it is almost entirely made of almonds and sugar.
Any idiot can make this cake.
Here we go:


Ingredients:

250 g sugar
250 g ground almonds/almond meal/almond semolina
6 eggs
Grated skin of 1/2 lemon
Butter for the cake tin


Tools:

Bowl
Springform
Baking paper
Brush to butter the tin (optional)
Whisk (regular, kitchen aid, handheld - whatever)
Rubber or silicone spatula (optional)
(Scales)
Grater


Preparation

1.
Heat the oven to 120°Celsius.

2.
Prepare your cake tin with baking paper on the bottom and butter it all up (brush or hands).

3.
Measure all the ingredients and mix them (bowl, whisk) into a homogenous mass. The harder and longer you whisk/beat/mix it, the fluffier it will become.

4.
Pour the dough into the cake tin (you can get every last bit out of the bowl using the optional spatula). Bake it at 120°C for about 45 minutes.
Adjust the time to whichever gives you the best result with your oven.


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Tips:

Not so much a tip as a warning: Almond semolina/meal is much more expensive than wheat flour. This is not a cheap cake.

Let it cool for a bit before opening the tin.
After removing the frame, place a plate or board on top of the cake and turn it upside down. Then remove the bottom of the cake tin and carefully peel off the baking paper. It's easier the more the cake has cooled off.

You can keep it in the fridge.

You can freeze it.

Wash the lemon before grating its skin off.
Avoid shaving off the white tissue. It's bitter.
Avoid shaving off parts of your own skin while grating.