I made an almond cake this week and it was very flat and heavy. It dropped completely in the middle. Tasted good though, with a chewy texture.
Quantities: 200g of each butter and sugar, 4 eggs, 150g sr flour, 100g ground almonds. A recipe from one of my cookery books.
I've searched on Google and came up with a variety of recipes, some with much less fat and sugar to dry ingredients,one with only eggyolks, 115G ground almondsand icing sugar, 85g plain flour, and some melted butter.