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Sponge cake

Monday 20 th May 2013

In Spain it’s called “Tarta de Santiago” and there’s a cross on it made with sugar.
This recipe can be used to do the base of cakes, muffins, tarts, etc. It’s a spongy cake that doesn’t need baking powder, it naturally rises with the egg whites that have to be stiffly beaten.
There isn’t any sugar, fats nor flour, only honey, almonds and eggs, so it’s GAPS diet friendly.

gluten-free, dairy-free, white sugar free, Full GAPS diet, baking powder free, Seignalet

Ingredients (for a small cake):

150 gr almond flour
3 eggs
2 tablespoon of acacia honey


Preheat oven to 160 º C

Separate egg yolk and whites.

Mix honey with yolk. Add the ground almonds and mix.

Whisk the egg whites. Pour over the remaining ingredients and mix.

Pour into a small pan and bake for 40 minutes.

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