250gr almonds without peeling
Line the bottom of a 28cm round cake pan with butter and after put a round parchment paper, also greased, and dust it lightly with flour, tapping the excess.
Then mix the six egg yolks with white sugar, stir this mixture very well until making bubbles, ground very well the almonds without peeling and add to the previous mixture. Using the electric mixer beat very well the egg whites and start incorporating very lightly. Bake around 35 minutes at 180º or until tooth pick inserted into the center comes out clear, do not let it dry too much. There´s no need of adding Baking Powder. Bon apetit...