Cinnamon Olive Oil Cake
Whisk the eggs, sugar, vanilla sugar and salt until thick and fluffy, around 8 minutes. Gradually whisk in the olive oil in a thin, steady stream. Sift the flour and baking powder over top and fold in along with the ground almonds and cinnamon.
Line the base of a 28 cm (approximately 11-inch) springform pan with parchment paper, fill with the batter and bake in a preheated oven at 180°C (approximately 350°F) for 45-60 minutes. Let the cake cool in the pan for 10 minutes then invert onto a wire rack lined with parchment paper and let cool completely.