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Italian Almond Sponge Cake

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ready in: 1-2 hrs
serves/makes:   8

recipe id: 46567

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1 2/3 cup finely chopped blanched almonds
1 cup granulated sugar plus
2 tablespoons granulated sugar
8 whole eggs
3 egg yolks
1 1/4 cup all-purpose flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons all-purpose flour
2 lemons, grated zest only
powdered sugar, for garnish


This is a simple almond sponge cake which lends itself to be garnished or embellished as you desire.

Butter and flour a 10 inch springform pan. Preheat oven to 350 degrees F.

In a food processor combine the almonds and 1/3 cup sugar and process until finely ground and set aside.

Beat the whole eggs and egg yolks with remaining sugar until very thick and pale yellow. Gradually add in the almond mixture, flour and lemon zest. Spoon into the prepared pan.

Bake about 45 to 50 minutes or cake tested done in center with a wooden toothpick. Remove from oven and let cool completely. Release sides of pan and remove cake to a serving platter.

Dust with powder sugar, glaze if desired. Cake may be frozen. Note there is no baking powder in the recipe.

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Nutritional data has not been calculated yet.

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Guest at


The history of sponge cake may come from The Opera Cake, french, check Paris Sweets, Dorie Greenspan page 146.
Dalloyau, a french pastry maker may have invented it in 1890, she says it's hard to know for sure.
The original almond sponge is called a jaconde. Traditionally used with mocha or chocolate, variations, today for me is apricot and pistachio, see Pretty Tasty Cakes or Daring Baker

Guest at

Guest Foodie

Does anybody happen to know the history of the Almond sponge cake; I can't find anything (websites or books preferred) Thanks

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