The recipe for this cake is the famous pastry chef Salvatore De Riso, I got it from a magazine of sweets. Unfortunately I have not found the candied lemon peel, and then I have not made. 
Ingredients
- 100 gr. extra virgin olive
- 120 gr. icing sugar
- 200 gr. Blanched almond
- 180 gr. White chocolate grated
- 30 gr. of candied lemon peel
- Half vanilla pod
- The zest of an untreated lemon (yellow part only)
- 250 gr. whole egg (# 5)
- 60 gr. granulated sugar
- 50 gr. potato starch
- 5 gr. baking powder for cakes
- to taste with icing sugar
Blend the almonds with the icing sugar and vanilla seeds. In a large mixing bowl fitted with the electric whisk eggs with sugar until triple in volume. A built-in part to the mixture of almonds and icing sugar, grated white chocolate, then add the finely chopped candied lemon peel, grated rind of lemon and potato flour sifted with baking powder. Mix all ingredients, add oil and eggs finally assembled. Emulsified well together with a spatula, without worrying if the eggs tend to turn me off. Grease and flour a baking pan with potato starch to 22 cm. in diameter, pour in the mixture and bake in preheated oven at 200 degrees for the first 5 minutes and then bake the cake at 160 degrees for another 40-45 minutes. Let the cake cool in the pan and the mold when it is warm, let stand a few hours and sprinkle with powdered sugar.
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