Ingredients
The following ingredients have 10 Servings
- 200 g ground almonds (7 oz/ 1 ¾ cup, Note 2)
- 150 g granulated sugar ( 5.5 oz/ ¾ cup)
- 4 eggs (large, Note 3)
- ½ of a very small tonka bean (Note 3)
- 1 teaspoon icing sugar (confectioner’s/powdered sugar, optional)
Instruction
- Preheat the oven to 180°C/350°F and line the bottom of the springform with parchment paper.
- Separate 4 eggs and whisk the egg whites in a super clean bowl until stiff.
- Make the batter: Beat the egg yolks, 150 g granulated sugar (¾ cup), and 200 g ground almonds (1 ¾ cup) in a separate bowl. Grate half of a tiny tonka bean on top and mix well. Add about 1/3 of the egg whites and fold them in with a spatula. Add the rest of the egg whites and fold them in gently and in as few movements as possible.
- Bake: Pour the batter into the prepared springform and bake for 25-30 minutes.
- Cool in the pan for about half an hour, and turn it onto a wire rack to cool completely. Transfer the cake to a serving platter and sprinkle it with icing sugar before serving.