Greek almond cake

Ingredients:

• 450 gr of butter
• 500 gr of sugar
• 7 eggs
• 250 gr of cake flour
• 500 gr of finely ground almonds
• icing sugar for decorating

Beat together the butter and the sugar in a blender and gradually add the almonds while continuing to mix. Add the eggs one by one and when the mixture is fluffy transfer it to a bowl, add the flour and mix with a wooden spoon.

Allow the mixture to stand for 1 hour in the fridge. Grease and flour a cake tin and pour in the mixture. Bake at 180°C for ½ an hour.

Allow the cake to cool and then sprinkle with the icing sugar. The cake can be stored in the fridge for about 1 week.
 

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