4 lg. eggs
3/4 c. sugar
1/4 c. flour
2 1/2 tsp. baking powder
Mocha cream
1/4 c. sliced, toasted almonds

1. In blender, whirl eggs, sugar, 1 cup of almonds until almonds are finely ground. Add flour and baking powder. Whirl until well mixed.

2. Pour into buttered 9 inch cake pan.

3. Bake 350 degrees 20-25 minutes. Cool 10 minutes. Turn out on plate. Cool. Spread with mocha cream.

MOCHA CREAM:

Combine: 1/3 c. sugar 1/4 c. unsweetened cocoa 1 tbsp. instant coffee 1 tsp. vanilla

Combine in blender. Whip until thickened. Do not overbeat.