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Shared by Benedetta Jasmine Guetta

Bocca di Dama (Flourless Almond Cake)

Yield: 10-inch (25 cm) round cake; serves 6 to 8

Shared by Benedetta Jasmine Guetta

Almond cake with icing and toasted almonds, red wine and serving plates.
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

Bocca di Dama (Flourless Almond Cake)

Yield: 10-inch (25 cm) round cake; serves 6 to 8

Family Journey

Tripoli, LibyaMilan
Santa Monica, California

The frosted cake keeps well in the fridge, wrapped in aluminum foil, for a couple of days. If left unfrosted, the cake keeps well at room temperature for up to a week.

This recipe was shared by Benedetta Jasmine Guetta. Read more about her family in "A Passover Cake That Zigzagged Across the Mediterranean."


For the Cake

  • 7 large eggs, separated, plus 2 large egg whites
  • 2 cups almond flour or finely ground almonds
  • 1 ¼ cups granulated sugar
  • Sliced almonds for sprinkling

For the Icing

  • 2⁄3 cup confectioners’ sugar
  • 2 large egg whites
DessertsPassover Kosher for PassoverVegetarianPareveWestern Europe


  • Step 1

    Preheat the oven to 350°F. Line the bottom of a 10-inch springform pan with parchment paper. To make the cake, in a large bowl, using a handheld mixer, beat the 7 egg whites on medium speed for about 5 minutes, until stiff peaks form.

  • Step 2

    In another large bowl, using the handheld mixer (no need to clean the beaters), beat together the almond flour or ground almonds, egg yolks, granulated sugar, and the remaining 2 egg whites on medium speed until well combined, about 5 minutes.

  • Step 3

    Using a rubber spatula, gently fold the beaten egg whites into the almond mixture until just combined, then scrape the batter into the prepared pan.

  • Step 4

    Bake the cake for about 35 minutes, until golden; a wooden skewer inserted into the center should come out clean. If the top of the cake starts to brown too fast, cover it loosely with foil.

  • Step 5

    Let the cake cool in the pan for 10 minutes. Run a knife around the edges of the pan and gently remove the springform ring. Let cool completely.

  • Step 6

    In a small skillet, toast the sliced almonds over medium heat for 2 to 3 minutes, until just browned. Remove from the heat and let cool.

  • Step 7

    To prepare the icing, in a large bowl, using a handheld mixer, whip the confectioners’ sugar with the egg whites on high speed to make a light, glossy icing.

  • Step 8

    Preheat the broiler (or use a kitchen torch).

  • Step 9

    Cover the cake with the icing, then sprinkle the sliced almonds on top. Optional: Place the cake under the broiler for 3 to 5 minutes, until the top of the cake is golden (or use the kitchen torch). Let cool.

  • Step 10

    Lift the cake carefully from the bottom of the springform pan and peel off the parchment paper, then transfer to a serving plate.

Excerpted from Cooking alla Giudia by Benedetta Jasmine Guetta (Artisan Books). Copyright © 2022.