- Wash the lemon in hot water, grate and squeeze.
- In a mixing bowl, mix flour, starch, locust bean gum, sugar, salt, baking powder and lemon peel.
- Add oil, almond butter, hazelnut butter, peanut butter, orange juice, lemon juice and mineral water and stir with a whisk to form a homogeneous dough.
- Pour the batter into a mold and bake at 160 °C for about 60 minutes.
- Let the cake cool in the tin (2-3 hours) and then carefully turn it out.
