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12 Serves
112 Mins
Preheat your oven to 175°C and prepare a baking sheet with parchment paper.
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PalestinianVitamin E
3 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
42 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
107 mg / 1,250 mgPotassium
141 mg / 4,700 mgSodium
38 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
18 g / 50 gSaturated Fat
7 g / 20 gCholesterol
90 mg / 300 mgCaffeine
15 mgNet Carbs
25 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, almond flour, and sugar until well combined.
Using a stand mixer, cream the butter and sugar until light and fluffy, then incorporate the eggs one at a time.
Gently fold the dry ingredient mixture into the wet ingredients until a smooth batter forms.
Spread the batter evenly onto the prepared baking sheet and bake for 25-30 minutes until golden and set.
Allow the sponge to cool completely on a wire rack before assembling with coffee syrup, buttercream, and chocolate ganache.
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Chinese
French