There are only three ingredients: eggs, sugar and almond flour. The first challenge was finding almond flour, which was, of course, available at Whole Foods. But with just three ingredients and the instructions to use a gentle hand, I approached this cake with fear and trembling.
You'll find the recipe in Baking Chez Moi.
I followed all the instructions:
Whisked the egg yolks with the sugar.
I agree with him. It is about half the height it had in the pan, but it is incredibly moist, tastes lovely of almonds with no almond extract (which I sometimes think is overpowering) and I will definitely make it again.
If anyone has tried this and has any suggestions about getting it out of the pan, please let me know. Of course, I may simply need to grease and flour the pan better. But I wondered if it needed to cool in the pan longer than five minutes before turning it out.
I forgot to take a photo of the cut cake until it was almost all gone!