I am chronically unable to follow a recipe without messing with it (mostly due to lack of preparation), so this cake includes 100g ground pecans plus 150g of ground almonds, and some ground cardamom. I also love browned almonds, so this has a clementine-almond glaze on top. Baked it at 250 degrees in my Rayburn (protected from the heat above by a pizza stone on another rack) for 45 minutes - turned out perfectly!
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