members recipes

Ingredients
350g sugar
350g unsalted butter
1 small glass of Amaretto (almond liqueur) - or more if you want ;)
250g flour
200g ground almonds
1 pinch of cinnamon
a bit more baking powder than you\'d need for the 250g of flour
8 eggs, separated

Method
Preheat the oven to 180° C, increase the temperature a bit if you don\'t have a fan oven.
Grease a big springform pan ( with a diameter of 26cm) with butter.
Whisk the egg yolks with 2/3 of the sugar.
Mix the flour, almonds, cinnamon, and baking powder and add this mixture to the egg yolk-butter mixture. Add the Amaretto.
In another bowl, beat the egg whites and the rest of the sugar, fold this in the other mixture.
Fill the dough into the springform pan and bake for about 60 minutes. If the cake starts becoming too brown on top, cover with aluminium foil to avoid burning it.

Let the cake cool down completely after baking. Then ice it with whatever you like: melted dark or white chocolate, a mixture of powdered sugar and Amaretto,...

I used white chocolate for the icing and, the chocolate still being creamy, spread about 200g of sliced almonds on top. It might taste even better, if you roast the sliced almonds before putting them on the cake.