Saffron, Almond and Orange Peel Cake with Passito di Pantelleria

This sponge cake is a euphony of delicate aromas and flavors, which are well balanced between them in this soft sponge. There is a strong Sicilian imprint in it, thanks to the almond flour, the orange zest and the excellent sweet wine of Pantelleria.

  • DifficultyEasy
  • CostMedium
  • Preparation time15 Minutes
  • Cooking time45 Minutes
  • Servingserves 6 people
  • Cooking methodOven
  • CuisineItalian
  • SeasonalityAutumn, Winter and Spring


180 g muscovado sugar
150 ml sunflower oil (cold pressed)
100 g almond ground
80 g spelt flour
80 g cornstarch
8 g baking powder
4 eggs
1 coffee cup passito of Pantelleria
1 orange zest
1 pinch table salt
0.250 g saffron in pistils (equivalent to 2 envelops)
q.s. icing sugar (for the topping)


– separate the yolks from the whites;

– transfer the egg yolks into a planetary mixer together with the sugar, saffron and the grated orange zest;

– operate the mixer and whisk until you get a smooth cream;

– keep whipping and pour the oil slowly;

– sift the flour, corn starch and baking powder onto the egg yolk cream and mix well;

– add the almond flour and mix until you get a smooth dough;

– combine the egg whites and salt in another bowl and whisk until stiff;

– add the whipped egg whites to the mixture and mix gently from bottom to top until the egg whites are completely absorbed;

– pour the cake mixture onto a previously buttered and floured springform cake pan (24cm diameter);

– bake in a static oven at 170 degrees for 45 minutes (do the toothpick test before taking it out of the oven);

– place the hot cake pan on a cooling rack;

– as soon as the cake reaches room temperature, remove it from the pan and serve with a dusting of icing sugar

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