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Fine blanched almond flour works in place of the 200 g ground almonds, though it makes the crumb slightly finer and lighter. Ground hazelnuts are the closest swap in texture and behave the same way in the batter. Do not substitute more all-purpose flour for the almonds, since they carry most of the fat and moisture that keep this cake tender.

That happens when the eggs are colder than the creamed butter, which is why the recipe has you add them one at a time and mix well after each. Take the 4 eggs out of the fridge along with the butter so everything is at room temperature. If it splits anyway, spoon in a tablespoon of the almond-flour mixture and beat briefly to bring it back together, then continue.

The recipe says to fold only until just combined because beating after the flour and baking powder go in develops gluten and knocks out the air you built during the 4-5 minutes of creaming. The result is a tighter, rubbery cake that domes and cracks instead of rising evenly. Fold gently with a spatula and stop the moment no dry streaks remain.

Let it cool completely in the pan first, as the recipe directs - wrapping a warm cake traps steam and softens the sliced almond topping. Keep it in an airtight container at room temperature; the high butter and ground almond content keeps it moist for several days. Dust with powdered sugar only just before serving, since it dissolves into the surface over time.

Yes - weigh the ground almonds, flour, cornstarch, baking powder and salt into a bowl in advance and cover it, so the folding step goes quickly once the eggs are in. The finished batter should not sit around, because the baking powder starts working as soon as it meets the wet mixture; get it into the greased pan and the preheated oven straight away. The baked cake itself keeps well, so baking it a day ahead is the easiest form of preparation.