Basic Passover Nut Torte

Preheat oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.

Separate the 6 eggs into yolks and whites, placing them in two large mixing bowls.

Grind the 1 cup blanched almonds in a food processor until fine and powdery, then combine with the ½ cup matzoh meal and 1 tsp baking powder in a small bowl.

Whisk the 6 egg yolks with ¾ cup of the sugar until pale and thick, approximately 2-3 minutes, then stir in the ½ tsp vanilla.

Gently fold the almond-matzoh mixture into the egg yolk mixture until just combined, being careful not to overmix.

Beat the egg whites with an electric mixer until soft peaks form, then gradually add the remaining ¼ cup sugar while beating until stiff, glossy peaks form, approximately 3-4 minutes.

Carefully fold the beaten egg whites into the almond-yolk mixture in two additions, folding gently until no white streaks remain.

Pour the batter into the prepared pan and smooth the top evenly.

Bake for 35 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool the torte in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.