•Sift together flour and potatoes flour with yolks, add soften butter, sugar, lemon zest and juice, salt and baking powder. Next, knead the dough, make a ball and put in the fridge for 30 minutes.
•Preheat oven to 180 degrees (350 degrees F).
•Take just a bit more than half dough and flatten it with the help of a rolling pin making sure to make a round shape just a bit bigger of the size of your baking tray. Put this layer into the tin keeping borders.
•Pour lemon curd and cover with the other layer you made with the left dough (you could add the crashed nuts to this layer). Make about 10 holes in the top with a wooden toothpick.
•Place rack in the center of the oven and bake about 30 minutes. Next, cool in pan 10 minutes, put on a pie plate and dust with powdered sugar.
This cake will keep for several days in an airtight container but I’m sure it will be finished very soon!
Enjoy your lemon cake!