70 min
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Gluten free cuisine
Ingredients for 5 portions
Ingredients for portions/units
Eggs 15.0 ud
Ground almond 0.413 kg
Creamed corn 0.125 kg
Sugar 0.413 kg
Lemons 0.313 kg
Oranges 0.55 kg
  • Preheat the oven to 190 ºC.
  • Separate the egg yolks from the whites.
  • In a bowl, mix the ground almond and creamed corn.
  • Mix the sugar and the lemon and orange zest with the egg yolks. Beat until a thick cream is obtained.
  • Add the ground almond and the creamed corn to the previous batter and stir gently.
  • Beat the egg whites until stiff with the salt and gently add it to the previous batter.
  • Pour the mixture into molds.
  • Bake at 190 ºC for approximately 35 minutes.
  • Let cool.
  • Decorate the surface with anti-moisture icing sugar.


  • Taken from reference each unit of sponge cake.
  • In modular oven program 3/4/3.
Nutritional information (1 portion)
Fiber 3.58 g
Saturates 6.4 g
Monounsaturated fatty acids 8.24 g
Polyunsaturated fatty acids 3.77 g
Cholesterol 783.0 mg
Calcium 168.61 mg
Iron 4.96 mg
Zinc 3.33 mg
Vitamin A 433.04 ug
Vitamin C 86.25 g
Folic acid 147.08 ug
Salt (Sodium) 1088.55 mg
Sugars 142.72 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.