Le Mona De Pascua – Spanish Easter Cake
- Serves:
- 10
- Course:
- Dessert, Snack
- Prep:
- 30 mins
- Cook:
- 15 mins
- Total time:
- 45 mins
It makes 8-10 portions but it didn’t last long as everyone had seconds! Tastes a bit like a jaffa cake, with the apricot jam and chocolate.
Nutritional Information
-
KCalories
405.8 -
Protein (g per Serving)
6.3 -
Carbohydrates (g per Serving)
57.7 -
Fibre (g per Serving)
2.7 -
Fat Contents (g)
16.5 -
Sugars (g per serving)
26.8
Ingredients
- 4 eggs
- 200g caster sugar
- 150g Gluten free self-raising flour*
- 25g ground almond
- 5g dried yeast*
- 2 egg whites
- 300g of apricot jam
- 150g of dark chocolate*
- 75g of butter
- chocolate eggs*
* Check Coeliac UK's Food and Drink Information for suitable products
Method
Beat the 4 eggs and 150g of the sugar together in a bowl.
Mix the flour and yeast together in a separate bowl, then gradually add it to the egg and sugar mixture.
Stir constantly while adding the almond flour.
Whisk the egg whites in a separate bowl until they form peaks.
Once they are half whisked, add the remaining 50g of sugar. Once whisked, blend in with the flour and egg mixture.
Turn the final mix out into a two greased 8” round cake tins.
Place in the oven at 180C for about 15 minutes. Check it’s cooked – if you insert a skewer, it will come out clean.
Remove the sponge, allow to cool, then cut each cake in half horizontally and spread the jam over 3 of the pieces. Stack these on top of each other and finish with the last piece with no jam.
To make the chocolate coating, stir and melt the chocolate and butter together. Leave to cool slightly, then pour over the sponge allowing the chocolate just to run down the sides. Then leave to allow to cool. Decorate with gluten free chocolate eggs.