Spanish Almond Cake

• 240 grams sugar
• 3 large eggs and 3 large egg whites
• 1/4 tsp salt
• 1/4 tsp almond extract
• 1/4 tsp vanilla extract
• 250 grams blanched almond flour

Topping

• 35 grams turbinado sugar
• 37 grams sliced almonds

Mix everything, preheat oven to 350. Spray 9" cake round with Pam, add parchment paper and spray that too. Put in mix. Sprinkle with topping stuff and bake until browned, about 45-55 minutes in most ovens.

Reference

• 177 Milk Street
• PDF version