Preheat the oven to 340–355°F (170–180°C) while you prepare the batter.

Beat the five eggs with the brown sugar and the zest of half a lemon (if you like a stronger lemon flavor, add more zest). Beat well until the sugar is fully dissolved—an electric mixer works best.

Add the ground almonds and continue beating until the mixture is smooth.

Add the chopped almonds and keep mixing until everything is well combined.

Pour the batter into the pan. Be sure to line the pan with parchment paper to prevent sticking—otherwise, it’s very likely to stick.

Bake for 35–45 minutes (baking time may vary depending on your oven).

IMPORTANT: Once you take the cake out of the oven, remove it from the pan and place it on a wire rack or a wooden board to cool. Almond cake, like bread, releases moisture as it cools, so if you leave it in the pan, it will get soggy.

While the cake is still warm, dust it with powdered sugar using a fine-mesh strainer for an even finish.