Danish Holiday Almond Cake

This cake, a cousin to the French pain de gênes, is truly delicious and a treat to have once in a while. Please respect scrupulously the egg sizes given here. The cake is so delicious by itself that any icing seems to damage rather than enhance its flavor. For a recipe of the same cake made with ground pistachios, see my book Madeleine Kamman’s Savoie. To make petits fours, bake the cake in a 9 x 9 x 2-inch square cake pan.