Jijona nougat sponge cake

Receta en español aquí

The Jijona Nougat is a classic Spanish sweet for Christmas, made out with almonds and honey. This sponge cake is a perfect way to use the remaining nougat after Christmas.

Ingredients  (cake pan 8 inch)

3 large eggs at room temperature

150 g sugar

½ cup (100 g) olive oil or another vegetable oil

½  cup (125 g) plain Greek yoghurt

1 ½ cups (240 g) all purpouse flour

225 g Jijona nougat

2  teaspoon baking powder and ½ teaspoon salt

Powdered o confectioners’ sugar to decorate

* The sponge cake in the pictures has been made with the double of ingredients.

Directions

Line the pan and prepare all ingredients.  

Preheat the oven to 350 ºF (180ºC) with the rack in the center of the oven.

In a large bowl whisk together the eggs and the sugar until the mixture is pale yellow.

Then pour the yogurt and the olive oil and whisk again.

Sift together the flour, baking powder, and salt and add to the wet mixture.

Whisk again and finally add the Jijona nougat, finely chopped.

Pour the batter into the cake pan and put the pan in the oven, in the center of the rack. Bake around 40-50 minutes, although that depends on your oven, so it’s better to  check the cake's progress often to make sure it doesn't burn, but avoid opening the oven door before 30 minutes.

When cake is done should be removed from the oven and cooled on a wire rack about 10-15 minutes. Tip the cake out of the pan and let it  cool completely on a wire rack before decorating with powdered sugar.  And enjoy.