Almond cake

Beat the eggs in a bowl with a mixer on high speed until foamy. Add the sugar and continue beating for 3 minutes.

Finely grind the almonds in a food chopper. Set half aside in a small bowl.

Sift the flour into a bowl and mix with the baking powder and cocoa powder. Stir.

Add the flour mixture to the eggs. Pour in the milk and oil and mix well with the mixer on low speed.

Add the vanilla essence and mix briefly. Stir in half of the ground almonds until well combined.

Pour the batter into a round 24 cm cake tin. Sprinkle with the remaining almonds and bake in a preheated oven at 180 °C for 40 minutes.