Line the baking pan with parchment paper: for a square pan, follow my tips; for a round pan, wet, wring out, and dry the parchment to help it stick easily.

➡️ If you need to make your own almond flour, blend the almonds with two or three tablespoons of the flour from the ingredients list. This keeps the almonds from clumping.

Sift the flour, powdered sugar, and almond flour. If the almond flour doesn’t go through the sifter, that’s fine—just add it to the bowl after, as any lumps will disappear when mixing.

Now add the ingredients to the batter: first, fold in the coffee with a spatula until combined.

Next, add the 4 yolks one at a time, mixing with a whisk (by hand works great).

Now fold in the dry ingredients.

That’s it—now just fold in the beaten egg whites. Add a quarter of the egg whites to the batter and mix well without worrying about deflating them.

Now gently fold in the remaining egg whites with a whisk, using upward strokes, until no streaks of egg white remain.

Let the cake cool almost completely, then transfer it to a serving plate (someone here snuck a piece while it was cooling… 😊).

Lagallinavintage suggests sifting a mix of cocoa powder and a little powdered sugar over the top (for example, 2 tablespoons cocoa and half a tablespoon powdered sugar).