Return to Main Recipes Page/Return to Home Page

Sponge Cake, Almond (P, KLP, TNT)
Source: My mom
Yield: One small round springform

4 to 5 eggs, separated
250g (1-1/2 cups) sugar
250g (3 cups) ground almonds, or nuts, or coconut flakes

Preheat oven to 180°C (360°F).

Mix egg yolks with sugar until light yellow, add almonds, or nuts, or coconut.

Beat egg whites very stiff and add to the egg yolk mixture.

Grease a springform (about 23cm or 9") with oil or margarine or butter and put some nuts (or matzo meal) around the form (prevents from sticking). Pour mixture into the form and bake for about 1 hour.

My mother also added sometimes rasped carrots. It keeps the cake much longer soft.

Posted by Eliane Driessen

Nutritional Info Per Serving: N/A