Liturgical Year : Recipes : Nut Sponge Cake

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Catholic Recipe: Nut Sponge Cake

INGREDIENTS

1/4 cup ground almonds
1 tablespoon sugar
7 eggs, divided
3 egg yolks
1 cup sugar
2/3 cup sifted all-purpose flour
1 teaspoon grated orange rind

Details

Serves: 6-8
Prep Time: 1-1 1/2 hours
Difficulty: • • • •
Cost: $$$$
For Ages: 11+
Origin: Italy

Food Categories

Feasts

Pentecost; Whitsunday

Also Called: Bocca di Dama

This almond flavored sponge cake is a wonderful cake to serve on Pentecost. For added flavor and "pizzazz" you could divide the cake in layers, soak the cake with a liqueur such as rum and add a Zabaglione cream filling between layers. Add fruit and nuts in the layers and decorate on top.

DIRECTIONS

Combine almonds, 1 tablespoon sugar, 1 egg to smooth paste.

Beat 6 eggs, egg yolks, 1 cup sugar until light-colored and fluffy. Cook over low heat, beating constantly until lukewarm. Remove from heat; beat 7 minutes.

Combine egg mixture and almond mixture. Add flour, 2 tablespoons at a time; blend. Add orange rind; blend. Pour batter in 12-inch-square wax-paper-lined pan. Bake 40 minutes at 375°.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965

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