Cream the butter and icing sugar together until the mixture is pale and creamy. Add the grated lemon rind and the egg yolks, one by one. In a separate bowl, beat the egg whites until stiff with a spoonful of caster sugar. Gradually fold the egg whites into the mixture. Add the liqueur and sift in all the flour with the baking powderand salt. Add the chopped hazelnuts and milk, and then stir. Grease and flour the cake tin. Pour in half of the mixture and cover it with amarenas mixed with amarena jam, before covering with the rest of the mixture. Bake the cake in a pre-heated oven at 180°C for 40 minutes, and then reduce the temperature to 150°C and bake for a further 25 minutes. When the cake is ready, turn it out and leave to cool on a baking rack.
Decoration: brush the cake with warm apricot gelatin and scatter with chopped almonds.
Recipe by Mizar1948