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Almond Sponge Cake Spain Bizcocho De Almendras Recipe

Indulge in the delightful flavors of Spain with this exquisite Almond Sponge Cake (Bizcocho de Almendras). This recipe delivers a light and airy cake bursting with the rich, nutty aroma of almonds. Perfect for afternoon tea, special occasions, or a simple yet elegant dessert, this recipe is surprisingly easy to make. Prepare to be amazed by its delicate texture and unforgettable taste!

Prep Time 20 mins
Cook Time 45 mins
Calories 455.5 kcal
Protein 27g
Rating 5.0 (1 Reviews)
Almond Sponge Cake Spain Bizcocho De Almendras 70

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Almond Sponge Cake Spain Bizcocho De Almendras

  • 1 cup (120g) blanched almonds
  • 3 large whole eggs, 3 large egg yolks, 3 large egg whites
  • 1 cup (120g) all-purpose flour
  • a pinch of salt
  • ¾ cup (150g) granulated sugar
  • powdered sugar, for dusting

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How to Make Almond Sponge Cake Spain Bizcocho De Almendras

  1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch loaf pan, or line it with parchment paper.
  2. In a food processor or using a mortar and pestle, finely grind 1 cup (120g) blanched almonds into a smooth paste.
  3. In a large bowl, whisk together 3 large whole eggs, 3 large egg yolks, ¾ cup (150g) granulated sugar, and a pinch of salt until the mixture is pale yellow and thick (about 5-7 minutes using a stand mixer or hand mixer).
  4. In a separate bowl, beat 3 large egg whites until stiff peaks form. Gently fold the egg whites into the egg yolk mixture in three additions.
  5. In a separate bowl, whisk together 1 cup (120g) all-purpose flour and the ground almonds. Gradually sift the dry ingredients into the wet ingredients, folding gently until just combined.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Invert the cake onto a wire rack or a sheet of parchment paper dusted with powdered sugar. If using parchment paper, the cake will release easily.
  9. Let the cake cool completely before removing it from the parchment paper (if used) or the pan.
  10. Dust generously with powdered sugar before serving.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

158g

Fat

12g

Carbs

21g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Cuisine Preparation Desserts Spanish European Cakes Dietary Low Sodium Low In Something