This cake is light and fluffy, and naturally gluten free. It is a traditional dessert for Passover.
150 g (3/4 cup) granulated sugar, divided
225 g (2 cups) almond flour
7 large eggs, separated, room temperature
3/4 tsp cream of tartar (omit if using for Passover)
Heat oven to 350. Place a square of parchment paper over the bottom of an ungreased 9-inch springform pan and attach the sides. (Some parchment should be hanging out, which makes removing the cake very easy, and allows the cake to stay firmly attached to the bottom of the pan for cooling upside down.)
Place 2 tablespoons of the sugar in a small bowl, set aside. Place remaining sugar and egg yolks in the mixer bowl with the wire whip attachment and beat on high speed for 5 minutes. Scrape into a large bowl and fold in the almond flour. Mixture will be very thick.
Thoroughly wash the mixer bowl and beater. Place the egg whites and cream of tartar in the mixer bowl and beat on high until medium peaks form. With the mixer running, sprinkle in the reserved 2 tablespoons sugar and continue to beat until stiff peaks form. Whisk 1/3 of the egg whites into the almond mixture to lighten, then fold in the remaining egg whites with a spatula in three additions, making sure no streaks of white remain.
Scrape into the prepared pan and bake 30-40 minutes, until it feels soft and springy in the center when touched, and has risen to the top of the pan. Immediately invert the pan upside down onto a wire rack and cool completely. Run a thin spatula or knife around the outside edge to loosen, and remove the sides. Invert the cake onto a wire rack and carefully remove the parchment. Invert cake back onto a serving platter and top with desired toppings: whipped cream, fruit, powdered sugar, etc.
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