How to cook
Chop the zest and almonds. Prepare the dough: dice the cold butter, put it into a separate container, mix with the flour, salt and sugar (15 g), chop the mixture into bulky crumbles. Whisk the yoke and water with a mixer and bring it gradually into the bake mixture, beat the dough. Roll the dough into a ball and put it into the refrigerator for 30 minutes. Prepare the filling: whisk the eggs and sugar (250 g) together until the stable foam. Continuing to stir, add the lemon juice, zest, cinnamon and almonds into it. Roll out the dough into a scone with the same diameter as that of the bottom of the bowl. Lay the parchment paper onto the bottom of the bowl, put the dough on it, firmly press to the bottom and make 2 cm side walls. Pour the filling on the dough. Close the lid and remove the steam valve. Select BAKE, set the time for 40 minutes and cook until the end of the programme.