Spread with margarine a detachable mould of 26 cm in diameter. Heat the oven to 175-200o. Beat the margarine with the sugar until frothy mixture. Add egg and lemon zest.
Sift the flour with the powdered yeast and incorporate some tablespoons of this mixed flour into the sparkling margarine. When guests come Throw over the rest of the flour and with the tips of the fingers work the dough in a hurry in the form of crumbs. Pour half the dough into the pan and spread over the jam.
Mix the rest of the dough with the almond and put it in the shape of crumbs on the jam. Bake the cake 50 minutes to half-height. Leave the cake to cool on a rack and then sprinkle over the sifted powdered sugar.
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