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Apricot and almond sponge

Clock icon
Preparation time- 
30 mins
Cooking time icon
Cooking time- 
40 mins
Number of meals icon
Quantity - 
6-8 persons

Apricots and almonds – a combination of superfoods from one and the other side. If you combine these powerful allies to your health, you can anticipate just absolut perfection of flavours and aromas.  Make a perfect sweet treat for your afternoon coffee!

  • 180 g ground almonds
  • 60 g whole grain polenta
  • 1 tsp baking powder
  • pinch of salt
  • 4 eggs
  • 150 ml olive oil
  • 20 g of vanilla sugar
  • 4–5 tbsp apricot jam
  • ground almonds
Instructions for preparing

Ina deep dish mix the 180 g of ground almonds, 60 g of fine whole grain polenta, teaspoon of baking powder and pinch of salt. In another dish, using a hand mixer whisk the 4 whole eggs together with the 150 ml of olive oil and 20 g ofvanilla sugar. Gradually while mixing add the dry ingredients to the wet ones, and finally mix in 3 - 4 tablespoons of homemade apricot jam.

Grease a 24 cm baking tin with olive oil and sprinkle a little polenta on it so the sponge does not stick while baking. Put the mixture in the baking tin and spread slices of dried or fresh apricot and sprinkle some ground almond to taste.

Bake the sponge for approximately 40 minutes in a preheated oven at 180 or160°C in a convection oven, occasionally checking the dough in the middle with a toothpick.

When the sponge is baked and still warm, spread a little heated apricot jam on it, sprinkle with powdered sugar and serve. You can also make the sponge without fresh fruit. It will be just as tasty. Enjoy the great flavours!