I joined the Sunday Slow Bakers in trying this Italian Crumbly Cake (page 82 of Dolce Italiano).
My 10" springform pan died in it's last use (spring no longer works, so bottom falls out), so I used a nine inch springform. I tried CAKE FLOUR instead of 00 flour, and used Trader Joe's almond meal. The recipe was quick and easy, and all I had to do was adjust the cooking time to 45 minutes. I love the flavor of almonds, and the cake has a nice texture and leaves a delicious scent in the kitchen. This is a great cake with a second or third cup of coffee!