1) In a bowl, jumbled up 00 flour, almond flour, sugar, salt and yeast; incorporated the shelled egg, the butter into small pieces, the lemon juice e you work the dough quickly until it forms a ball. Therefore put it on in the fridge while prepared fruit.

2) Wash gently the berries, drain them and then dry them with kitchen paper. Unplug the currants from the twigs only after washing them.

3) Coated with wet parchment paper and squeezed a round pan with a diameter of 22 cm; so lie down with your hands 3/4 of the dough. Spread on the base the Lemon Curd (or lemon jam) and cover with berries. Crumble the dough left on the surface. Bake at 180 ° for 40 minutes, until the dough is golden. Remove from the oven, let the cake cool, sprinkle it with icing sugar and serve, if you like, accompanied by a scoop of fiordilatte, cream or vanilla ice cream.