Walnut Almond Cake

For the walnut-almond cake, preheat the oven to 170 °C.

Separate the eggs and beat the yolks with the sugar until creamy.

Stir in the flour with the baking powder.

Beat the egg whites until stiff and carefully fold into the egg mixture.

Pour the batter into a greased, floured springform pan (Ø 26 cm) or loaf pan (30 cm).

Bake the walnut-almond cake on the middle shelf for approx. 1 hour.

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