Napfkuchen

1. Grease a ring-shaped cake tin. Beat the butter until light. Beat the egg yolks into the butter one at a time, alternating with a little sugar after each addition. Beat until light and creamy.
2. Add the ground cardamom, followed by the chopped almonds and rum.
3. Sift the flour and baking powder together and stir in to incorporate and form a smooth batter.
4. Beat the egg whites into stiff peaks; take a third of the whites and stir into the batter to make it a little lighter, then fold in the remainder.
5. Spoon the batter into the prepared tin to fill about 2/3 full; bake for about an hour in a 180 ºC preheated oven.
6. Leave in tin to set for about 5 minutes after removing from the oven. Turn out onto a serving platter, dust with icing sugar and serve.
Serves 6-8.