These light and fluffy almond sponge cakes are perfectly complemented by the rich, creamy goodness of Nutella®. They make a delightful treat for any occasion, combining nutty flavors with a melt-in-your-mouth texture.
Start by mixing 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 nicely combined. Pop the batter into the fridge for about an hour to chill.
When you’re ready, preheat your oven to 350°F. Grease and flour a mini muffin pan, then evenly spoon the batter into the cups—this should make around 24 little cakes. Bake them on the center rack for about 12 minutes. Once done, let them cool in the pan for 10 minutes before carefully taking them out.
Grab a toothpick and gently poke a small hole in the center of each cake. Fill a piping bag with Nutella and squeeze about half a teaspoon into each hole. Finally, drizzle a bit more Nutella on top and dust with some extra confectioners' sugar for a pretty finish. Enjoy!
- Make sure to beat the eggs well to incorporate air for a light sponge.
- Gently fold the almond flour into the batter to keep it fluffy.
- Avoid overbaking; check with a toothpick to keep the sponge moist.
These cakes combine the rich, creamy flavor of Nutella® with the crunch of almonds, creating a delightful texture and taste. They are soft, moist, and perfect for any occasion, whether as a snack or a dessert.
Serve warm or at room temperature with a dusting of powdered sugar or a dollop of whipped cream. They pair wonderfully with fresh berries or a drizzle of chocolate sauce for an extra treat.
Store the cakes in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator and bring to room temperature before serving to maintain softness.
