Switch the palette to suit the room. Your choice is saved locally.
Butter and flour a 9-inch springform pan, making sure to coat the sides evenly.
In a small bowl, whisk together the cake flour, baking powder, and salt until combined.
Add the eggs one at a time, beating well after each addition until fully incorporated into the batter. Beat in the vanilla extract and the scraped vanilla bean seeds.
Finally, gently fold in the prepared flour mixture until no streaks of dry flour remain and the batter is just combined.
Serve the cake warm or at room temperature, topped with crème fraîche and slivered almonds.
If you're making this ahead, the cake can be stored in an airtight container at room temperature for up to one day.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
