Hoey Cakes (Italian Almond Squares)

Every Christmas my family returns to where I grew up, Rochester, NY, and my God-parents home becomes party-central. And of course that also means all kinds of goodies floating around. This year Greg made these little cake squares, modified from a recipe for Italian rainbow cakes. And they are pure deliciousness.


4 egg whites

1/2 cup sugar

7.8 oz tube almond paste

1/2 cup sugar

2-1/2 sticks butter, softened

4 egg yolks

1 Tbsp almond extract

2 cups flour

Orange marmalade

10 oz Baker’s semi-sweet chocolate, melted


  1. Preheat the oven to 350 degrees. Grease a 11-1/2 x 18 inch sheet cake pan, line with parchment paper, and then butter liberally.
  2. Beat egg whites and 1/2 cup sugar until fluffy.
  3. In a separate bowl mix together the almond paste, 1/2 cup sugar, butter, egg yolks, and almond extract. Slowly add the flour in batches.
  4. Carefully fold in the egg whites until just incorporated.
  5. Pour batter into the prepared pan, and bake for 10 minutes. Allow to fully cool.
  6. Cut the cake in half and spread one side with marmalade. Sandwich the two layers, using the parchment paper to flip.
  7. While still in the pan, spread half of the melted chocolate over the top. Allow to set in the fridge before flipping to coat the other side.
  8. Cut into bite-sized pieces before the chocolate fully sets.

Source: Greg

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