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    SPONGE CAKE, Almond


    Source of Recipe


    Posted at JewishFood-List.com by Eliane Driessen

    List of Ingredients




    4 to 5 eggs, separated
    250g (1-1/2 cups) sugar
    250g (3 cups) ground almonds, or nuts, or coconut flakes

    Recipe



    1) Preheat oven to 180°C (360°F).

    2) Mix egg yolks with sugar until light yellow, add almonds, or nuts, or coconut.

    3) Beat egg whites very stiff and add to the egg yolk mixture.

    4) Grease a springform (about 23cm or 9") with oil or margarine or butter and put some nuts (or matzo meal) around the form (prevents from sticking). Pour mixture into the form and bake for about 1 hour.

    NOTE: Eliane Driessen's Mother also sometimes added rasped carrots. It keeps the cake soft much longer.

 

 

 

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