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Preheat oven to 350°F (177°C). Grease the interior of an 8 inch round springform pan and then line the bottom with parchment paper. Make sure the sides of the cake pan are thoroughly greased, otherwise the cake will stick to it.
In a large mixing bowl, add eggs and sugar. Beat on highest speed for about 10 minutes or until mixture becomes very thick and turns a very pale yellow, and more than triples in volume. When the eggs are ready, the mixture should be thick enough that it seems like soft peaks are going to form (when the beater pushes through, it leaves indents/lines that don't disappear right away). However, once you stop beating, the mixture will immediately deflate. This is normal. See photo in post for more details.
Using a spatula, gently fold in ⅓ of the almond flour. Repeat with another ⅓ of the flour and then the final ⅓. Try your best not to deflate the egg mixture too much.
Transfer your batter to your prepared cake pan. Bake for about 35-40 minutes. The surface of the cake should be light brown and feel lightly firm. Let cake cool for about 1 hour and then gently release it from the cake pan. I like to let the cake cool for a few more hours before decorating and serving but you don't want to wait too long to remove it from the pan because it will start to stick. The cake tastes best after it is fully cooled.