Make and share this Passover Almond Sponge Cake (Bert Greene) recipe from Food.com.
Provided by coconutty
Categories Dessert
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- 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 tablespoons 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 tablespoons amaretto.
Nutrition Facts : Calories 322.5, Fat 17.3, SaturatedFat 1.9, Cholesterol 94.4, Sodium 72.8, Carbohydrate 32.2, Fiber 3.1, Sugar 26.7, Protein 10.6
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