Ingredients
4 eggs, separated
224 g (1 cup) sugar
235 g (2 1/4 cups) of almond powder (you can grind your own from slivered, blanched almonds)
Powdered sugar (optional)
Preparation
Preheat oven to 190 C (375 F). In a large bowl, beat the egg yokes while adding 170 g(3/4 cup) of sugar. Gradually add the almond powder and mix until the mixture is grainy. Beat the egg whites until they hold soft peaks. Add 55 g (1/4 cup)sugar. Continue to beat until the mix forms firm peaks. Fold 1/3 of the egg whites into the almond preparation, and then fold in the rest of the egg whites. Place a piece of parchment paper in the bottom of a 23 cm (9 in.) cake pan, and butter the paper. Pour the batter into the pan and bake for about 30 - 35 minutes. Remove the cake and allow it to cool, then sprinkle (if desired) with powdered sugar.
