Almond Sponge Cakes with Nutella® hazelnut spread recipe

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Ingredients

1 ¼ cups confectioners' sugar, plus extra for dusting
¾ cup almond flour
¼ cup all-purpose flour, sifted
4 egg whites
⅓ cup melted butter
½ cup Nutella® hazelnut spread

Nutrition Info

110.4 calories
carbohydrate: 11.6 g
cholesterol: 6.8 mg
fat: 6.5 g
fiber: 0.6 g
protein: 1.9 g
saturatedFat: 2.4 g
servingSize: -
sodium: 30 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.

  2. Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.

  3. Preheat oven to 350 degrees F. Grease and flour a mini muffin pan, divide batter equally among 24 muffin cups or in muffin pan.

  4. Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack, remove from pan.

  5. Use a toothpick to create a small hole in each cake.

  6. Spoon Nutella® into piping bag, fill each hole with 1/2 tsp of Nutella® hazelnut spread.

  7. Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.

Recipe Yield

24 mini cakes

Recipe Note

Create an even more flavorful and lighter cake by sifting all-purpose flour with almond flour. After baking, use a piping bag to fill these sponge cakes with Nutella®. Your holidays have just become happier with these almond sponge cakes.

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