Ingredients:
4 eggs (weigh the 4 eggs, including shell) and use the same weight (e.g. 240 g) of butter, sugar and flour (½ apricot kernel flour and ½ wheat flour)
240 g sugar
240 g butter
120 g apricot kernel flour
120 g wheat flour

• Separate the eggs. Leave the egg whites to one side.
• Beat the 4 egg yolks with the sugar until frothy.
• Melt the butter and add to the egg-sugar mixture. Beat again until frothy.
• Gradually add the flour.
• Whisk the egg white until stiff and carefully fold into the mixture.
• Pour the mixture into a greased tin and bake at 180 °C (fan oven) for 40 minutes.
• Once the cake has cooled, carefully remove from the baking tin and serve.