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Bocca di Dama (P)
Source: "La Cucina Nella Traduzione Ebraica," by Giuliana Ascoli Vitali-Norsa
Yield: 1 cake

250g sugar
150g flour
80g ground almonds
6 eggs plus 3 yolks
Lemon rind

Beat the egg yolks with the sugar, add the ground almonds and continue beating (maybe in a processor!) and then gradually add the flour and lastly all the egg whites beaten into stiff peaks.

Put this batter into a cake mould (Springform, I think, the type that has a removable rim); bake in oven at a moderate heat and when it's ready sprinkle icing sugar over it.

Posted by Joan Rundo

Nutritional Info Per Serving: N/A