1. Preheat the oven to 200°C. Grease the cake tray with a little bit of oil. Place a layer of baking paper and press to remove air bubbles; grease the paper with oil. Sprinkle sugar in the tray and tilt it until the sugar is evenly distributed in one layer; remove the excess. Stir in cake flour, almond flour, baking powder, baking soda and salt in a medium bowl. In a small bowl, mix amaretto, lemon juice and vanilla.

2. Using a high speed mixer, mix the eggs together with the lemon peel and a cup of sugar in a large bowl until you get a very light, thick, pale mixture which comes off the mixer easily (about 3 minutes with an electric mixer). Continue to use the high-speed mixer and gradually add 1¼ cups of oil and mix until the mixture becomes thicker. Lower the mixer speed and add the dry ingredients and then the amaretto mixture. Mix the dough with a large rubber spatula. Pour the dough into a cake tray, smooth the surface and sprinkle with more sugar.

3. Place the cake in the oven and immediately reduce the temperature to 170°C. Bake for 40-50 minutes, until golden on the surface and until the center is firm to the touch (insert a toothpick to test if it is ready). Let the cake cool for 15 minutes.

4. Using a fork or toothpick, make small holes in the surface of the cake and sprinkle the remaining two teaspoons of oil, then let it absorb. Remove the cake from the mold using a knife to peel off the edges. Allow to cool completely. For the best flavor and texture, wrap the cake in plastic and let it sit at room temperature for at least a day before serving.

Tip: The cake can be baked up to 4 days before serving. Store at room temperature tightly wrapped in plastic wrap.