A great cake recipe for any occasion:
Finely pound almond kernels and sugar (2) in a mortar and make spreadable with a tiny bit of water (or buy an equivalent mass of ready-made almond paste).
Meanwhile, beat sugar (1), eggs and egg yolks in a lukewarm water bath until nice and creamy. Add the almond paste. Add wheat flour and lemon zest, mix well.
Butter the bunny mold and dust with flour. Pour 4/5 of the sponge mixture and bake at about 175 °C for 40 to 60 minutes.
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