Small almond sponge cake

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
3 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 18
  • 125 g Butter
  • 50 g Flour
  • 140 g Icing sugar
  • 60 g ground almond kernels without skin
  • 4 Protein (size M)
  • 1 TEASPOON liquid honey
  • 40 g flaked almonds
  • 7-10 Tbsp Grease

Directions

  1. 1

    Melt the butter and let it cool down. Mix flour, icing sugar and ground almonds in a bowl. Beat egg whites until slightly stiff and fold in. Stir in honey and liquid butter with a whisk.

  2. 2

    Put half of the dough into the greased hollows of a mini-tray (1 tray = 9 hollows of 25 ml each) and sprinkle with half almond flakes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

  3. 3

    manufacturer) bake for about 13 minutes.

  4. 4

    Drop the cakes out of the troughs and let them cool down. Process the rest of the dough and the rest of the flaked almonds into 9 more cakes.

Nutrition Facts

KCAL
130 kcal
CARBS
10 g
FATS
9 g
PROTEINS
2 g