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Almond Sponge Cake

User Rating 4 Star Rating (1 Review)


This excellent Almond Sponge Cake recipe for Passover is delicious and easy to make. Serve it with a fruit compote. If you don't want to use amaretto liqueur and brandy, substitute 1/4 cup water plus and 1 teaspoon almond extract in the batter and omit sprinkling the cake with the extra amaretto liqueur. Almond Sponge Cake is also a delicious dessert for Cinco de Mayo - it's called Torta de Cielo.

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes

Yield: Serves 8-10


  • 6 egg whites
  • pinch of salt
  • 6 egg yolks
  • 8 oz. slivered almonds, ground
  • 1 cup sugar
  • 1 Tbsp. matzoh meal
  • 2 Tbsp. brandy
  • 6 Tbsp. amaretto liqueur, divided


Preheat oven to 350 degrees. Butter a 9" springform pan and line the bottom with parchment paper. Then butter the paper and flour the pan.

Beat egg whites in large bowl of an electric mixer until fluffy. Sprinkle with salt and beat until stiff. Add the egg yolks one at a time, beating well after each addition.

Combine the ground almonds, sugar, and matzo meal. Gradually add this to the egg mixture. Add the brandy and 2 Tbsp. of the amaretto. Pour batter into prepared pan and bake at 350 degrees until firm to the touch, about 1-1/4 hours. Cool completely in the pan.

Remove sides of pan and sprinkle with remaining 4 Tbsp. amaretto.

User Reviews

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 4 out of 5
delicious review, Guest almond sponge cake

i have made this cake for my children,and oh did they love it! i will make this cake for birthdays,partys,picnics,desert,and any other occasions.i give this wonderful cake 4 stars and it truely is a delicious one! my little girl lena was the one who wants to make it with me next time!and i told her we will,and oh we will!

5 out of 5 people found this helpful.

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