Heat the oven to 175°C (350°F)

Grease a baking dish (that can fit around 1½ liters)

Remove the skin from the almonds by boiling them for 1 minute, rinse them under cold water and then use your fingers to gently squeeze out the almonds from the skins.

Finely chop the almonds

Whip the eggs and sugar until it gets fluffy

Add the remaining ingredients and stir it together

Pour the cheesecake mix into the baking dish and bake for 1 hour

Let the cake cool to almost luke warm before serving with your choice of jam and whipped cream