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Catholic Recipe: Nut Sponge Cake


  • 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

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.


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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