70 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Gluten free cuisine
Seasonal period: All year
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Huevos 15.0 ud
Almendra molida 0.413 kg
Creamed corn 0.125 kg
Azúcar 0.413 kg
Limón 0.313 kg
Naranja 0.55 kg
Sal 10.0 g
  • 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 2.26 g
Saturates 5.57 g
Monounsaturated fatty acids 7.13 g
Polyunsaturated fatty acids 3.12 g
Cholesterol 689.04 mg
Calcium 141.26 mg
Iron 4.32 mg
Zinc 2.93 mg
Vitamin A 374.13 ug
Vitamin C 60.15 g
Folic acid 122.27 ug
Salt (Sodium) 1051.66 mg
Sugars 138.14 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.