Skip to content

Repostería Selecta, 3rd ed. (1950) – Corona Almendrada / Almond Crown

March 30, 2012

Front cover of Repostería Selecta (1950) by Josefina Velázquez de León.

Front cover of Repostería Selecta (1950) by Josefina Velázquez de León.

Repostería Selecta. México: Academia de Cocina y Repostería “Velázquez de León,” 1950. Pp. 84 [TX716.M4 V4578 1950]

Although most of the fondant-wrapped and filigree-topped creations that we’ve posted from Repostería Selecta are beyond me, I wanted to share at least one kitchen-tested recipe from this book.

Corona Almendrada (Almond Crown or Almond Wreath) is a fairly straight-forward sponge cake, though in addition to beaten egg whites, it also includes baking powder to ensure a light texture.  It’s a little drier than most American butter cakes, but the light lemon flavor and crunchy almond exterior make this a perfect not-too-sweet cake to serve with tea or coffee.  It’s also delicious when served with fruit.

Corona Almendrada

slice of cake with fruitCantidades: 

Mantequilla 150 gms., Azúcar, 150 gms.; Harina Oro, 200 gms.; Levadura Oro, 1 cucharadita, Huevo, 6; Almendra, 75 gms.; Raspadura de ½ limón.

Manera de Hacerse:

Se bate la mantequilla con el azúcar cuando ya esponjó se agregan las yemas una a una, la harina cernida con la levadura y por ultimo las claras batidas a punto de turrón, se vacía a un molde de corona (fic. No. 141 de la sección de moldes), untado con bastante mantequilla y espovoreado con la almendra pelada y finamente picada, se cuece a horno de calor regular.

Almond Crown


  • 2/3 c. butter
  • 3/4 c. sugar
  • 1 1/2 to 1 2/3 c. flour
  • 1 tsp. baking powder
  • 6 eggs (separated)
  • 1/2 c. almonds (I used pre-blanched and sliced ones)
  • zest of 1/2 lemon

Method of Preparation

  1. Finely chop the almonds.
    chop almonds
  2. Generously grease a tube pan with butter, and coat the bottom and sides with almonds.
  3. In a mixing bowl, beat the butter and sugar together until fluffy
    beat butter and sugar
  4. Add the egg yolks, one by one.
    egg yolk
  5. Sift the flour and baking powder together; then, add to the butter mixture.
    Note: This will make a surprisingly stiff dough, but adding the egg whites later softens it. 
  6. In a separate bowl, beat the egg whites until stiff.
    Note: You may want to use an electric mixer to speed this up. 
  7. Gently fold the egg whites into the cake batter with a rubber spatula.
    fold in eggwhites
  8. Pour the batter into the tube pan.
  9. Bake at 325* for 40-45 minutes.
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Culinary Curator

Being a Journal of Narratives and Discoveries

Feast of the Centuries

Cooking throughout the Ages

Cynthia D. Bertelsen's Gherkins & Tomatoes

A Writer's Musings on Nature and Culture

What's Cookin' @ Special Collections?!

Special Collections @ Virginia Tech Culinary History Blog

%d bloggers like this: