250g whole almonds with skins
6 eggs, separated
200g caster sugar
pinch ground cinnamon
butter, for greasing
- Using the chopper attachment on a blender, grind the almonds until fine. (Ready ground almonds make the cake look pale and bland - not so good)
- Whisk the egg whites with a pinch of salt until soft peaks form then whisk in half the sugar, a tablespoon at a time.
- Whisk the egg yolks with the remaining sugar and cinnamon until thick and increased in volume. The mixture should leave a trail when you lift up the whisk.
- Fold the ground almonds into the egg yolk mixture. Fold in the egg whites.
Spoon in to a 24 cm greased and base lined springform cake tin.
Bake in a pre-heated oven at 180 degreesC (350F) for about 45 minutes.
Cool on a wire rack for about 10 minutes before releasing.
You can dust it with icing sugar....
...in a heart shape if you want.