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home > recipes > cakes > italian almond sponge cake
from NY, US 1 2/3 cups finely chopped blanched almonds 1 cup plus 2 Tbs granulated sugar 8 whole egg plus another 3 egg yolks 1 1/4 cups plus 2 Tbs all purpose flour Grated zest of 2 lemons powder 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 350F. In a food processor combine the almonds and 1/3 cup sugar and process until finely ground and set aside. Beat the 8 whole eggs and 3 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 frrm oven and let cool completely. Release sides of pan and remove cake to a serving platter. Dust with powder sugar, glaze if desired or serve with fresh fruit crème fraice or pached fruit. Yield, one average sized cake to yield 8 to 10 servings. Cake may be fozen. Note there is no baking powder in the recipe.

Italian Almond Sponge Cake


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keyword: italian
keyword: almond
keyword: sponge
ethnicity: italian
recipes for cakes
recipes by butterflydog
Email Address:
(posted October 8, 2005)

from NY, US

1 2/3 cups finely chopped blanched almonds
1 cup plus 2 Tbs
granulated sugar
8 whole
egg plus another 3 egg yolks
1 1/4 cups plus 2 Tbs all purpose
flour
Grated
zest of 2 lemons
powder
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 350F. In a food processor combine the almonds and 1/3 cup sugar and process until finely ground and set aside. Beat the 8 whole eggs and 3 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 frrm oven and let cool completely. Release sides of pan and remove cake to a serving platter. Dust with powder sugar, glaze if desired or serve with fresh fruit crème fraice or pached fruit.
Yield, one average sized cake to yield 8 to 10 servings. Cake may be fozen. Note there is no
baking powder in the recipe.



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