Almond Spongecake (Bizcocho De Almendras) Recipe – a delicious recipe with almonds, eggs, flour, Salt, Sugar, Powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees.
2
Grind almonds in electric blender or possibly lb.
3
in mortar to fine paste.
4
Beat three whole Large eggs and three yolks with sugar and salt till thick and light yellow.
5
Mix in three egg whites beaten to stiff peak.
6
Gradually sift in flour mixed with grnd almonds.
7
Fold no more than necessary to make an proportionately blended mix.
8
Pour into 9-inch loaf pan either lined with wax paper or possibly lightly buttered and sprinkled with flour.
9
Bake 25 to 30 min in 375 degree oven or possibly till toothpick inserted in middle of cake comes out clean.
10
Invert cake over rack or possibly wax paper sprinkled with powdered sugar.
11
If you have used wax paper, cake will come out instantly; wait till it cools to remove the paper on that it baked.
12
If you have not used wax paper, leave cake inverted in pan till cold.
13
Sprinkle with powdered sugar just before serving.
14
This recipe makes one 9-inch loaf cake.
1098
kcal
Calories
46
g
Fat
141
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 c. Blanched almonds, 6 x Large eggs, 1 1/8 c. Cake flour, 1 pch Salt, and more.
Yes, Almond Spongecake (Bizcocho De Almendras) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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