Almond Sponge Cake for Tea

Ingredients

• 650 grams sugar
• 14 whole egg yolks
• egg whites
• 150 grams ground almonds
• 500 grams wheat flour
• 250 grams manteca (lard)
• 300 grams candied fruit
• ground almonds for molding
• manteca (lard) for greasing

Instructions

1. Prepare six fluted or ridged round molds with wide openings and narrow bottoms. Grease each mold generously with lard (manteca) and coat the interior with a light layer of finely chopped ground almonds.
2. In a bowl near the fire, combine 650 grams of sugar and 14 egg yolks. Work the yolks and sugar together, beating constantly until the mixture becomes very light and fluffy (esponjado).
3. Gently fold in the stiffly beaten egg whites a little at a time. Add 150 grams of finely ground almonds and 500 grams of sifted flour gradually, mixing gently to combine. Fold in 250 grams of melted lard along with 300 grams of candied fruit, cut into small cubes.
4. Fill the prepared molds about one-third full. Bake in a gentle oven for one hour.