Almond sponge cake

Almond sponge cake

Boka di dama

By
From
Hazana
Serves
8
Photographer
Mowie Kay

This deliciously light almond cake is traditionally served for Purim. The recipe was originally brought to Tunisia by Jews from Livorno, where a similar cake is made. The name boka di dama – which literally means ‘milady’s mouth’ – implies that it was delicate enough for a lady’s palate.

Ingredients

Quantity Ingredient
6 eggs, separated
150g caster sugar
200g ground almonds
2 tablespoons plain flour
1 teaspoon baking powder
1 orange, finely grated rind
1-2 tablespoons orange flower water

Method

  1. Butter a 23cm springform cake tin and dust with flour.
  2. Beat the egg yolks and sugar together until light and creamy. Add the ground almonds, flour, baking powder, orange rind and orange flower water and mix well. In another bowl, whisk the egg whites to stiff peaks, then gently fold into the egg yolk mixture.
  3. Pour the batter into the prepared tin and bake in a preheated 180°C oven for 45–55 minutes or until a knife inserted into the centre of the cake comes out clean. Remove from the oven, unclip the tin and allow to cool for 5 minutes. Turn out onto a wire rack and set aside to cool completely.
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