Put in the mixer nuts, lemon peel and water. Operate until dough is compact (do not worry if some pieces remain bigger). Divide the mixture into two molds of about 10 cm in diameter, spread the dough with your fingers or helping with a wet glass. Stow in the refrigerator for at least a couple of hours or in the freezer.
At this point spreads a thin layer of rice malt on the base (so as to create a glue). Arrange the blueberries in circles from the center of the base. Sprinkle them with the thin wires of rice malt.
This cake is yummy, perfect for a snack or breakfast.