La Mona de Pascua (Spanish Easter cake)

  • 4 eggs
  • 1/2 cup caster sugar
  • 1 cup plain flour
  • 1/4 cup almond flour
  • 1 teaspoon dried yeast
  • 2 egg whites
  • 50g butter, at room temperature
  • 250g  apricot jam
  • Optional: 250g dark chocolate and 125g butter

1. Beat the 4 eggs and sugar together in a bowl until creamy


2. Mix the flour and yeast together in a separate bowl and sift the flour mixture into the egg and sugar mixture.


3. Stir constantly while adding the almond flour.


4. Beat the egg whites in a separate bowl until they form peaks then beat in the butter until incorporated


5. Gently fold the egg whites into the flour mixture


6. Pour the mixture into a cake tin lined with baking paper

7. Bake for 30-40 minute at 180C until cooked through. Remove the sponge from the tin, allow to cool, cut in half and spread with the jam 


8. If serving with chocolate icing, melt the chocolate and butter together in a saucepan, allow to cool slightly, cover the sponge with the chocolate and allow to cool


NUTRITIONAL INFORMATION (without icing, serves 12)

  • Energy: 937kJ
  • Protein: 4.8g
  • Fat: 7.6g (Saturated fat 2.9g)
  • Carbohydrates: 33.1g (Sugars 23.9g)
  • Sodium: 63mg

And a word from the dietitian...

By omitting the chocolate icing, you save a whopping 780kJ, 14.7g (3.5 teaspoons) of fat and 11.3g (almost 3) of sugar! And that, my friends, is why chocolate is a sometimes food.