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Joyce Goldstein

Bocca di Dama

Passover Almond Sponge Cake

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Preparation info
  • Serves

    8 to 10

    • Difficulty

      Easy

Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen
Cucina Ebraica

By Joyce Goldstein

Published 1998

  • About

Bocca di dama means “mouth of a woman.” It is also the name for a classic Italian almond cake. This adaptation of Emma Belforte’s recipe from La cucina livornese is obviously for Passover, as it is flourless and uses matzoh meal and almonds.

Ingredients

  • 1½ cups finely chopped blanched almonds
  • 1½ cups granulated sugar
  • 12

Method

Preheat an oven to 350 degrees F. Butter a 10-inch springform pan. In a food processor, combine the almonds and ⅓ c

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