Sponge Cakes with Almonds and Nutella®

Ingredients 0/5

Step 1

Stir together the confectioners' sugar, almond flour, and sifted all-purpose flour in a bowl. Then, stir in the egg whites and melted butter until everything is well combined. Cover the batter and pop it in the fridge for about an hour to chill.

Step 2

When you’re ready, preheat your oven to 350°F. Grease and flour a mini muffin pan, then divide the batter evenly among the 24 cups. Bake the cakes on the middle rack for around 12 minutes, until they’re lightly golden and spring back when touched.

Step 3

Once out of the oven, let the cakes cool in the pan for about 10 minutes before gently removing them. Use a toothpick to poke a small hole in the center of each cake. Fill a piping bag with Nutella and carefully spoon about half a teaspoon into each hole.

Step 4

Finally, add a little extra Nutella on top for decoration and dust the cakes with a sprinkle of confectioners’ sugar before serving.