For the nut loin, first melt the butter and refrigerate. Cut the marzipan into small pieces, mix with egg yolk, lemon zest and vinelle sugar. Whip the egg whites with salt until very stiff.
Mix flour and baking powder, add nuts, then gently mix all ingredient masses with butter. Pour into a greased, floured round cake pan 26 cm in diameter or a very large loaf pan and bake at 180 degrees for about 40 minutes.
Coat cooled cake with a glaze of powdered sugar and amaretto, sprinkle on a little cocoa powder if desired.
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