2 eggs (separated whites and yolks)
3/4 cup unsalted butter (150g)
3/4 cup plus 1 tablespoon all-purpose flour (150g)
1 cup almond meal (300g)
1 1/2 cups confectioner's sugar (300g)
1 tablespoon active dry yeast
2 tablespoons sliced almonds (for decorating)
2 eggs (separated whites and yolks)
3/4 cup unsalted butter (150g)
3/4 cup plus 1 tablespoon all-purpose flour (150g)
1 cup almond meal (300g)
1 1/2 cups confectioner's sugar (300g)
1 tablespoon active dry yeast
2 tablespoons sliced almonds (for decorating)
Preheat the oven to 350°F (medium)
Butter a 20cm diameter cake pan
In a stand mixer, beat the egg whites until stiff peaks form. Reserve
In another bowl of the stand mixer, beat the butter and 3/4 cup of flour until light and fluffy
Add the yolks one at a time, beating well after each addition
Gradually add the almond meal, confectioner's sugar, and yeast
Beat until just combined
Stop the machine, add the reserved egg whites, and fold gently
Pour the batter into the prepared cake pan and bake for about 45 minutes or until lightly golden
Remove from the oven, let cool, and sift the remaining flour over the cake
Decorate with sliced almonds and serve
410 calories per slice
