Larpeira is a traditional dessert from Galicia: a rolled sponge cake with an almond and cinnamon filling.
Recipe · Sweet pastries
Larpeira (Galician almond roll)
- 11 ingredients
- 12 steps
Ingredients
For the sponge
- 6 eggs
- 150 g granulated sugar
- 100 g wheat flour
- 1 teaspoon baking powder
- 1 pinch salt
For the filling
- 200 g ground almonds
- 100 g granulated sugar
- 1 teaspoon ground cinnamon
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
Step-by-step preparation
- Preheat the oven to 180 °C. Line a baking sheet with parchment paper.
- In a large bowl, beat the eggs with the sugar until pale and foamy.
- Add the flour, baking powder and pinch of salt and fold until smooth.
- Pour the batter onto the lined baking sheet and spread it into an even layer.
- Bake the sponge for about 10–12 minutes, until golden and firm to the touch.
- Meanwhile, make the almond filling: in a medium bowl, mix the ground almonds, sugar, cinnamon, egg, egg yolk and milk until well combined.
- When the sponge is ready, take it out of the oven and let it cool for a few minutes.
- Place a sheet of parchment paper over the sponge and flip it over onto the paper.
- Spread the almond filling over the sponge, leaving a border of about 2–3 cm around the edges.
- Carefully roll up the sponge with the filling inside, like a Swiss roll.
- Place the larpeira on a plate and let it cool to room temperature. If you like, dust the top with a little powdered sugar.
- Slice and serve.
Extra tips
- Add other ingredients to the almond filling, such as walnuts or raisins, for a different flavor.
- If you don’t have ground almonds, blitz whole almonds in a food processor or blender.
- If the sponge cracks as you roll it, don’t worry: use a little filling or whipped cream to patch it together.
- Larpeira keeps in an airtight container in the fridge for several days.
- It’s a perfect dessert to serve with coffee or tea.
And that’s it! Now you know how to make a delicious Galician larpeira. Enjoy!