Preparation
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 have set 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.
