Magic Almond Cake

• 50 g potato starch (potato flour or starch in Australia) or 50 g maize cornflour (US. cornstarch)
• 1 teaspoon baking powder, ensure gluten free
• 150 g almond meal (5 ounces)
• 150 g caster sugar (aka superfine sugar)
• 6 eggs, separated
• 2 tablespoons brandy (or substitute your favourite chocolate or coffee liquer or 2 tablespoons use 1 tablespoon of vanilla)
• 1 pinch salt

1. Pre-heat oven to 160u0b0C Grease and flour a round springform tin.
2. Beat egg whites until very stiff.
3. In a seperate bowl, beat the 6 egg yolks and sugar together until thick. Sift in the flour, baking powder. Add the almond meal, potato flour, salt and brandy. Mix well.
4. Gently fold the beaten egg whites into the torte mixture. Do not overmix.
5. Pour into the tin and bake for 45 minutes or until golden in colour.
6. Cool and top with icing if desired.
7. NOTE: for non-alcoholic substitution use 2 tablespoons of water and brandy essence in place of the brandy or liquer.

potato starch, baking powder, almond meal, caster sugar, eggs, brandy, salt

Taken from www.food.com/recipe/magic-almond-cake-221955 (may not work)