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.