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Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, letting it hang over two sides.
Blitz the nuts in a food processor until they’re coarsely ground and set them aside.
Separate the egg whites and yolks. Add about half the sugar (½ cup) to the egg whites and beat to stiff peaks.
Add the remaining sugar (½ cup) to the yolks and beat until pale and doubled in size.
Gently fold the ground nuts into the egg yolk mixture until fully combined.
Gently fold in half the egg whites until you can't see any white streaks, then fold in the remaining egg whites.
Transfer the batter to the prepared baking pan and bake for 35 minutes, until a knife inserted into the center comes out clean.
Let the cake cool for 15 minutes before running a knife around the edges to release it from the pan.
Lift the cake out of the pan and onto a wire rack to cool completely before dusting with powdered sugar.