- Desert -
Queen of Sheba Cake
(By Iulia Motoc - Professor, University of Bucharest and Senior Emile Noel Fellow )


  • 2/3 cup whole blanched almonds, lightly toast
  • 2/3 cup superfine sugar
  • ¼ cup flour
  • ½ cup unsalted butter, softened
  • 5 ounces semisweet chocolate, melted
  • 3 eggs, separated
  • 2 tpsp almond liqueur( optional)
   For the chocolate glaze
  • ¾ cup heavy cream
  • 8 ounces semisweet chocolate, chopped
  • 2 tbps almond liqueur
  • chopped toasted almonds, to decorate


  1. Preheat the oven to 350oF. Lightly butter an 8-9 inch spring form pan or deep loose-based cake pan. Line the base with nonstick backing paper and dust the pan lightly with flour. .
  2. In the bowl of a food processor fitted with the metal blade, process the almonds and 2 tbsp of the sugar until very fine. Transfer to a bowl and sift over the flour. Stir to mix then set aside.
  3. In a medium bowl, beat the butter with an electric mixer until creamy, then add half of the remaining sugar and beat for about 1-2 minutes until very light and creamy. Gradually beat in the melted chocolate until well blended, then add the egg yolks one at time, beating well after each addition, and beat in the liqueur.
  4. . In another bowl , beat the egg whites until soft peaks form. Add the remaining sugar and beat until the whites are stiff and glossy, but not dry. Fold a quarter of the whites into the chocolate mixture to lighten it, then alternately fold in the almond mixture and the remaining whites in three batches. Spoon the mixture into the prepared pan and spread evenly. Tap the pan gently to release any air bubbles.
  5. Bake for 30-35 minutes until the edge is puffed but the center is still soft and wobbly. Transfer the cake in its pan to a wire rack to cool for about 15 minutes, then remove the sides of the cake pan an let cool completely. Invert the cake onto 8 inch cake board and remove the base of the pan and the paper.
  6. To make the chocolate glaze, bring the cream into a boil in a saucepan. Remove from the heat and add the chocolate. Stir gently until the chocolate has melted and is smooth, then beat in the butter and liqueur. Cool for about 20-30 minutes until slightly thickened, stirring occasionally.
  7. Place the cake on a wire rack over a baking sheet and pour over the warm chocolate glaze to cover the top completely. Using a spatula to smooth the glaze around the sides of the cake. Spoon a little of the glaze into a pastry bag fitted with a writing nozzle and use to write a name, if you like. Let stand for 5 minutes to set slightly, and then carefully press the nuts onto the sides of the cake. Using two long spatulas transfer the cake to a serving plate and chill until ready to serve.

From: C. Clements and Elizabeth Wolf -Cohen,
French delicious classic cuisine made easy

Questions or Comments about this site?