Background pdf
Christmas recipe

Almond sponge cakes with Nutella®

Pure softness and Nutella®, together.

Sifted flour is where it starts, paired with almond flour for a smoother and flavoured mix, a rise in the oven and a piping bag to fill this delicacy with Nutella®, et voila! Your holidays have just become that little more happier with these little treats.

1 h 30 min

INGREDIENTS for 24 portions

  • 120g Nutella®

  • 70g melted butter

  • 50g flour

  • 130g powdered sugar

  • 70g almond flour

  • 4 egg whites

  • 1 heaped tsp Nutella® (15g) per portion


  1. almond_sponge_cakess_step_1
    STEP 1


    In a bowl, combine the sifted flour with the powdered sugar and the almond flour
    Then, add the egg whites and finally the melted butter
    Gently mix and put the mixture in the refrigerator for 1 hour


  2. almond_sponge_cakess_step_2
    STEP 2

    Preheat the oven to 180°C (355°F)
    Butter and flour individual molds of approximately 4cm height 2.5 cm width
    Fill each mold with the mixture up to 2/3 of the molds
    Place the filled molds on a baking tray and bake for 12 minutes on the middle rack of the oven

  3. almond_sponge_cakess_step_3
    STEP 3


    Remove from the oven and let cool down some minutes before removing from the mold.
    Using delicately a toothpick, create a small hole at the top of the cakes
    Use a piping bag to fill each hole with 4g of Nutella®
    Decorate with 1g of Nutella® on the top
    Sprinkle with powdered sugar and serve


Good to know

Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms.

Good to know

Wondering what to do with your empty Nutella® jar? You can upcycle it! 

If you like it, share it on