250 gm of ground almonds
250 gm of sugar
5 eggs grated lemon rind ground cinnamon

Ingredients for the ice-cream:
A litre of milk
250 gm of sugar
8 egg yolks
A teaspoon of starch
200 gm of toasted and ground almonds
Lemon rind
Cinnamon stick

Beat the egg yolks with the sugar until they double in size. Do the same with the egg whites in a separate bowl. Mix both with the grated lemon rind, cinnamon and almonds. Fill 3/4 of sponge tin greased with a little butter and sprinkled with flour. Bake in the oven on a moderate heat for about 35 minutes. Remove from the tin and dust with castor sugar. To make the ice-cream, place the milk, sugar, cinnamon and lemon rind into a saucepan. Heat the saucepan with the milk until it boils. Add the egg yolks mixed with the teaspoon of starch, together with a little cold milk that you would have put aside before placing in the saucepan.Stir with a wooden spoon until it boils again. Remove from the heat and drain off the liquid. Add the ground almonds and allow to cool at room temperature.Freeze with the ice-cream maker . If you wish, the ice-cream can be made using non toasted almonds.