1 cup + 2 Tablespoons Wholesome Sweeteners Fair Trade Organic Sugar

1 cup sliced toasted almonds

7 large cage-free egg yolks (freeze the whites for your next meringue!)

1 cup unsalted organic butter, melted

½ teaspoon vanilla

2 teaspoons almond extract

2 cups organic unbleached flour

Preheat over to 325° F.

In a food processor, combine toasted almonds and 2 Tablespoons sugar. Pulse until well blended and finely ground.

In a large bowl, combine egg yolks and 1 cup sugar and whisk by hand until well blended and slightly thicker. (Do NOT use an electric hand- or stand-mixer.) Gradually whisk in melted butter. Add vanilla and almond extract. Sift flour and toasted almond mixture over the batter and fold in until JUST blended. 

Bake in a buttered, floured 9-inch spring-form pan for 45-minutes to an hour. Garnish with whipped cream, fruit (strawberries and blueberries are delightful), and top with a light dusting of chocolate sprinkles.