Cake with almonds and limoncello

Preparation

1. A few hours before starting the recipe, we take the butter out of the fridge so that it is soft when it is time to put it in the glass. Another option is to put it in the microwave for a minute.

2. We put the almonds in the glass. We program 15 seconds, speed 7. We reserve them in a bowl.

3. We put the sugar and the lemon peel in the glass. We program 15 seconds, speed 10. We lower with the spatula what has remained on the walls of the glass.

4. We put the butterfly in its position. We add the butter. We put the machine in speed 3 and we are adding, little by little, the eggs by the jar, one by one.

5. Add the limoncello and program 1 minute, speed 3.

6. Now add the chopped almonds, flour and yeast. we program 30 seconds, speed 4.

7. We remove the butterfly.

8. We distribute our dough in a mold about 22 centimeters in diameter.

9. Bake at 180º (preheated oven) for approximately 50 minutes. Before removing it from the oven, we check if it is well cooked by inserting a skewer stick. If it comes out clean, it's done. If it wasn't, we left the cake for a few more minutes at that same temperature. If we see that the surface is browning too much, which can burn, we cover it with aluminum foil.