Almond, mandarin and lemon sponge cake: gluten free recipe


I never forgive breakfast, I am one of those people who always wake up with an appetite and I really enjoy the first meal of the day. I usually vary options, and sometimes I crave a good old-fashioned sponge cake to dip in coffee with milk. This gluten-free almond, mandarin and lemon sponge cake is perfect to start the day when we feel like something sweet, with a tender and very aromatic crumb.

The ground almond-based doughs are very typical in traditional cookbooks. From the Santiago cake to the Mallorcan gató, they have that homey aroma so rich that I like to flavor it with citrus, to give it a fresh touch. In this recipe we also need a little cornstarch to lighten the dough, although it could be made only with almonds.


For 8 people
  • Egg L 6
  • Sugar 175 g
  • Lemon zest 1
  • Mandarin zest 1
  • Ground almonds 180 g
  • Cornstarch 60 g
  • Salt a good pinch
  • Icing sugar to decorate

How to make almond, tangerine and lemon sponge cake

Difficulty: Medium
  • Total time 55 m
  • Elaboration 20 m
  • Cooking 35 m

Preheat the oven to 180ºC and prepare the mold, better if it is removable, greasing it with oil or butter. Separate the yolks from the egg whites and reserve these separately. Mix the ground almond with the cornstarch in another container with a few rods.

Add the sugar and the lemon and tangerine zest to the yolks, taking care not to add the white part of the fruit so that it does not become bitter. Beat very well with a wire mixer until it becomes a thick, pale and homogeneous cream. Add the ground almonds and cornstarch. Mix gently.

Add the salt to the whites and beat with the blender until they are stiffly stiff. Add them little by little to the yolk mass, with soft and enveloping movements. Fill the mold and bake for about 30-35 minutes, or until the center with a toothpick comes out clean. Wait a bit before unmolding and let cool on a rack. Decorate with icing sugar.

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With what to accompany the cake

The almond, tangerine and lemon sponge cake is ideal for breakfasts and snacks, with coffee, milk or thick chocolate. It is also a good dough to use as a cake base, and can be prepared individually as cupcakes or small muffins.

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