Cooking Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Separate 6 eggs, placing the yolks in a large bowl and the the whites in a medium size bowl.
- 3
Place the 2 whole eggs in the large bowl with the yolks and add the oil. 4. Beat together with a fork or whisk until smooth.
- 4
Add the almond flour, baking powder, and a pinch of salt to the egg yolk mixture. Stir the mixture with a spatula until well incorporated and set aside.
- 5
Add the cream of tartar to the egg whites and beat with a hand mixer until stiff peaks form.
- 6
Use a rubber spatula to transfer ⅓ of the whipped egg whites to the almond mixture and gently fold the batter together.
- 7
Add the next ⅓ of the whites to the batter and fold in until smooth.
- 8
Gently fold in the remaining egg whites just until the batter is smooth and no white streaks remain.
- 9
Line the bottom of an ungreased loaf pan with parchment paper and pour in the batter.
- 10
Bake for 40 minutes, until the top has set and formed a golden crust.
- 11
Let the loaf cool for 10 minutes before removing
- 12
Let the cake cool at room temperature for 1 hour before slicing.
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