Notes

There are many variations of this cake: it is usually made with potato starch and flour, flavored with lemon zest, and uses butter. You can also find it made entirely with potato starch or all flour, with many eggs and it’s a cake without baking powder. For my version, I used potato starch and flour, no butter but rice oil, and I chose to add baking powder to ensure a more reliable result. I didn’t use lemon but opted for almond flavor.

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