Spanish Easter Cake with Jam Filling

This Spanish Easter cake is inspired by Mona de Pascua, a traditional Easter gift often given by godparents to their godchildren. Spanish versions vary: some are ring-shaped yeast cakes decorated with boiled eggs, while others use a light sponge base. This recipe follows the sponge-cake style and adds a jam filling and almond topping.

Apricot jam is the traditional choice, but raspberry jam, vanilla custard, whipped cream or another favorite filling can be used. For a more festive Easter presentation, decorate the finished cake with chocolate eggs or other colorful sweets.

Recipe at a Glance

• Preparation: 15 minutes
• Baking: 40–45 minutes
• Total time: About 1 hour, plus cooling
• Pan: Greased 26 cm springform pan
• Oven: 180°C conventional heat

Ingredients

For the Cake

• 3 whole medium eggs
• 3 medium eggs, separated
• 175 g sugar
• 100 g flour
• 50 g cornstarch
• 60 g finely ground almonds
• Finely grated zest of 1 lemon, preferably unwaxed
• 25 g sugar, for whipping the egg whites

For the Filling

• 150–250 g apricot jam or another preferred jam
• Alternatively, vanilla custard or whipped-cream filling

For the Almond Topping

• 100 g sliced blanched almonds
• 100 g sugar
• 100 g butter

Instructions

Prepare the Cake

1. Preheat the oven to 180°C using conventional top and bottom heat. Grease a 26 cm springform pan.
2. Place the 3 whole eggs and the 3 reserved egg yolks in a mixing bowl. Add 175 g sugar and beat for 3–5 minutes, until pale, thick and substantially increased in volume.
3. In a separate bowl, combine the flour, cornstarch, ground almonds and lemon zest.
4. Gently mix the dry ingredients into the beaten egg mixture.
5. Whip the 3 egg whites with the remaining 25 g sugar until they form a firm foam.
6. Carefully fold the whipped egg whites into the batter, preserving as much air as possible.
7. Transfer the batter to the prepared pan. Bake on the second rack from the bottom for 40–45 minutes. Begin checking at 40 minutes by inserting a skewer into the center; it should emerge clean.
8. Let the cake cool completely before removing it from the pan and filling it.

Add the Filling

1. Use a long serrated knife to cut the cooled cake horizontally into two even layers.
2. Spread the lower layer with the chosen jam, custard or cream filling.
3. Replace the upper cake layer carefully.

Make the Almond Topping

1. Melt the butter in a saucepan over moderate heat.
2. Add the sugar and cook for about 1 minute, allowing it to caramelize lightly.
3. Stir in the sliced almonds.
4. Spread the warm almond mixture over the cooled cake, then leave the topping to set.

Alternative Topping Method

For a browner, crisper almond crust, bake the plain cake for 30 minutes, spread the prepared almond mixture over its surface and return it to the oven for the remaining 10–15 minutes. Watch it closely so the almonds do not burn.

Serving and Variation Ideas

• Use apricot jam for a classic sweet-tart filling.
• Substitute raspberry jam for a sharper fruit flavor.
• Use vanilla custard or whipped cream for a softer, richer center.
• Replace the almond topping with chocolate glaze if preferred.
• Add chocolate eggs or other Easter decorations after the cake has cooled.

The cake is best suited to anyone who enjoys light, airy sponge cakes with a fruity center.