Rab Cake (Gâteau de Rab)

Instructions

1. Preheat the oven to 170 °C and butter a 24 cm springform tin, then line the base with baking paper.
2. Finely blitz the almonds with 50 g of sugar to obtain a fine powder but not a paste.
3. Separate the whites from the yolks. Whisk the yolks with the rest of the sugar for 5 minutes, until pale and frothy.
4. Add the almond powder, flour, baking powder, zests and vanilla to the yolks, then fold gently.
5. Whip the whites into stiff peaks with a pinch of salt, then fold them into the batter in three additions using a spatula.
6. Pour the batter into the tin and bake for 35 to 40 minutes. Check with the blade of a knife, which should come out dry.
7. Let it cool for 10 minutes before unmoulding, then dust with icing sugar before serving.