Butter (for greasing)
2 eggs (separated whites and yolks)
3/4 cup unsalted butter (150 g)
3/4 cup plus 1 tablespoon all-purpose flour (150 g)
1 1/2 cups almond meal (300 g)
1 tablespoon baking powder
2 tablespoons sliced almonds (for garnish)
Butter (for greasing)
2 eggs (separated whites and yolks)
3/4 cup unsalted butter (150 g)
3/4 cup plus 1 tablespoon all-purpose flour (150 g)
1 1/2 cups almond meal (300 g)
1 tablespoon baking powder
2 tablespoons sliced almonds (for garnish)
Preheat the oven to 350°F (medium)
Grease a low-sided 20 cm diameter cake pan with butter. Reserve
In one bowl, beat the egg whites until stiff peaks form. Reserve
In another bowl, cream the butter and 3/4 cup of flour until smooth
Add the yolks one at a time without stopping to mix
Slowly add the almond meal, flour, and baking powder until homogeneous
Fold in the egg whites with care
Transfer to the prepared cake pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean
Remove from the oven and let cool
Turn onto a serving plate and refrigerate until completely cooled
Dust with remaining flour, garnish with sliced almonds, and serve
410 calories per slice
