Passover Almond Mango Sponge Cake

A light and airy almond mango sponge cake perfect for Passover. Made with almond flour, sweet wine, cinnamon, and juicy mangoes for a fruity twist.

👥 10 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 James Carter📖 cookfastrecipes

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🥘 Ingredients

Check off ingredients as you prepare them:

Preheat the oven to 325°F. Grease and line an 8-inch springform pan with parchment paper.

In a large bowl, mix the egg yolks, almond flour, wine, baking powder, cinnamon, and salt.

baking powder, kosher for Passover1 Tbspcinnamon2 tsp

Fold in the chopped walnuts and diced mango until evenly combined.

Whisk the egg whites with sugar until soft peaks form, about ⏱️ 5-7 minutes.

Gently fold the egg whites into the almond flour mixture, ½ cup at a time.

Transfer the batter to the pan and bake for ⏱️ 45-50 minutes or until a toothpick comes out clean.

Brush the warm cake with honey and let cool in the pan before slicing.

honey, to glaze2 Tbsp

calories

230

fat Content

11g

serving Size

1 slice

fiber Content

sugar Content

19g

sodium Content

45mg

protein Content

trans Fat Content

cholesterol Content

70mg

carbohydrate Content

28g

saturated Fat Content

unsaturated Fat Content

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