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Joyce Goldstein

Bocca di Dama II

Yom Kippur 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

This version of bocca di dama served to break the fast at Yom Kippur. It is similar to the sponge cake baked for Passover, but flour and confectioners’ sugar are used.

Ingredients

  • 1⅔ cups finely chopped blanched almonds
  • 1 cup plus 2 tablespoons

Method

Preheat an oven to 350 degrees F. Butter a 10-inch springform pan.

In a food processor, combine the almonds and ⅓

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