🍰 Almond Delight Sponge cake

A tender olive oil sponge enriched with toasted almonds, layered with cool vanilla cream and a whisper of syrup. Delicate, refined, and ideal for gatherings or quiet celebration.

nourishing touch.

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📝 Ingredients (serves 8 - 10)

For the sponge

• 6 medium eggs (≈ 300 g)

• 250 g sugar

• 175 g all-purpose flour (no leavening)

• 50 g toasted almonds (ground or finely chopped)

• 100 g mild olive oil

• 15 g baking powder

For the syrup

• 100 g sugar

• 200 g water

For the vanilla pastry cream

• 500 ml whole milk

• 150 g sugar

• 20 g cornstarch

• 5 egg yolks

• 1 vanilla pod (or 1 tsp high-quality extract)

• 1 spoon of butter

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🍳 Instructions

1. Prepare the sponge

• Blend or mix the toasted almonds with the flour.

• In a large bowl, combine eggs, sugar, almond-flour mix, olive oil, and baking powder in that order.

• Beat until the batter is smooth and fluffy.

• Line with parchment paper or grease and flour a round baking pan.

• Bake at 150°C (302°F) for 40–45 minutes, or until a toothpick comes out clean. Cool completely.

2. Make the syrup

• Heat sugar and water in a saucepan.

• Bring to a simmer until the sugar dissolves. Remove from heat and cool.

3. Prepare the vanilla pastry cream

• Heat milk with the vanilla pod (split and scraped) until just simmering, then turn it of and let it infuse.

• In a bowl, whisk egg yolks with sugar until pale.

• Stir the cornstarch and whisk.

• Slowly whisk in 1/2 cup of warm milk to temper and then the rest of the milk.

• Strain the mix with a fine mesh sieve into the pot.

• Return to low - medium heat, stirring constantly, until thickened.

• Remove from heat, transfer to a bowl.

• For Richness add a tablespoon of butter and wishk until is melted

• If desired strain the mix again with the sieve for a smoother silky texture.

• Cover with wrap film touching the surface and let it cool.

🎂 Assembly

1. Slice the sponge into 3 layers using a leveler.

2. Place the top layer upside down and brush with syrup.

3. Set the base layer on your serving plate and brush it too.

4. Spread a third of the pastry cream evenly.

5. Repeat with the second layer and remaining cream.

6. Top with the final sponge layer, brush lightly, and cover the entire cake with the last of the cream.

7. Smooth the surface and chill for at least 2 hours.

🌿 Kuisit Tip

Use almonds that are lightly toasted, not raw—the aroma lifts the sponge beautifully. Finish with almond flakes or a touch of powdered sugar before serving for a bakery look.