This is a splendid cake, light and soft! Serve with a dollop of whipped cream if you like and enjoy it with a nice cup of hot tea or coffee!

Serves: 8-10 Preparation time: 15m Cooking time: 40m Ready in: 55m

100 gr soft flour
100 gr almonds, finely ground
255 gr sugar
75 gr butter, melted
4 eggs
4 gr baking powder
110 ml double cream
1 vanilla pot, split lengthways, seeds scraped
1,5 gr salt
100 gr almonds toasted, chopped
confectioners’ sugar for dusting

Step 1
Preheat the oven at 170C.

Step 2
In a large bowl whisk the sugar, eggs and vanilla seeds.

Step 3
Add double cream, whisk, then add almond powder, flour, baking powder and salt. Whisk to combine.

Step 4
Fold butter and toasted almonds into the mixture. Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter and rest in fridge for 30 minutes before baking.

Step 5
Bake almond cake for 35-40 minutes, or until it feels firm to the touch. Let cool before turning out. Let it sit to come to room temperature, dust with confectioners’ sugar and serve.