For 1 cake for 8/10 people
1 egg yolk
35g almond powder
80g Natsuc birch sugar
½ sachet yeast
50g tigernut flour
Beat together the butter, egg, egg yolk, almond powder and Natsuc.
When the mixture is smooth, add the yeast, flour and salt.
Chill for 24 hours before using the batter.
Bake at 175°C for 30/35 minutes
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