Directions

Preheat oven to 300 degrees F and then increase to 350 degrees F

Toast the almonds at 300 degrees F for 5-8 minutes or until very lightly/just barely toasted. Set aside to cool completely. Increase oven temperature to 350 degrees F.

Liberally butter (or spray) the bottom and sides of the springform pan. Line the bottom of the pan with a circle of parchment paper and butter that as well. Then dust the insides with almond flour and tap out the excess. (If you are not concerned about gluten-free, then you may dust with all-purpose flour.)

Set aside.

In a large bowl, with a sturdy whisk, beat the 5 egg yolks together with ¾ cup of sugar and a pinch of kosher salt until the mixture thickens slightly and is lighter in color. About 2 minutes. Beat in the vanilla and almond extracts. Combine well. Set aside.

Add the 6 egg whites to the bowl of a mixer. Add the second pinch of salt. Use the whisk attachment and begin to beat the whites until they are ‘frothy’, about 1 minute. Keep whisking and begin to slowly add the ¼ cup reserved sugar and beat until the whites hold soft, medium peaks.

Take about a quarter of the amount of beaten whites and add to the egg yolk-sugar mixture. Stir and combine to lighten the yolks. Add the rest of the egg whites and fold over and over gently to combine.

Use a fork and stir the almond flour to break up any clumps. Then add the almond flour to the batter in two additions, stirring lightly to combine. Be gentle!

Pour and scrape all the batter into the prepared cake pan. Sprinkle the surface with the reserved toasted sliced almonds.

Bake on the middle rack in the preheated 350 degree F oven for 30-35 minutes or until the cake just begins to pull away from the sides and the top is evenly browned.

Let cool in the pan for 5 minutes, then run a knife around the inside edge and remove the sides of the cake pan.

Let cool completely. Serve with some or all the options mentioned above. And be sure to leave leftovers at room temperature. Cake will last for a few days wrapped.