Le Mona De Pascua - Spanish Easter Cake
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.
Credited to: Coeliac UK
Kcal: 405.8
Difficulty: Pretty easy
Serves 10
30 mins prep
15 mins cooking time
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*
Notes: *Please check our 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.
Nutritional information per serving
Kcal
405.8
Fat
16.5g
Carbs
57.7g
Protein
6.3g
Fibre
2.7g
Sugars
26.8g
Hints and tips:
This cake can be really fun to make with children and let them have fun decorating it with coloured feathers and chocolate Easter eggs!
