Genie Milgrom's Bollo Maimon - Gluten-Free Bundt Cake. Photo: Michael Milgrom.
Genie Milgrom's Bollo Maimon - Gluten-Free Bundt Cake. Photo: Michael Milgrom.

Bollo Maimon – Spanish Bundt Cake

Whether or not Bollo Maimon is connected to Maimonides is up for debate, but its light texture, and lack of flour makes it an undisputed winner

My grandmother always told me this was a recipe from Salamanca, which is a large city a bit south of Fermoselle and an hour and a quarter drive. These are still all Spanish recipes but I find it interesting that my grandmother made the distinction that this particular one was NOT from Fermoselle. I find this to be an unusual recipe in that it can be used for Passover because there is no flour. My grandmother also told me that it could be eaten after any meal. I did not understand at the time but that means that the recipe is pareve and not dairy, as the Jewish dietary laws do not allow milk to be eaten after a meat meal. This may well have been one of the original Sephardic cakes. The name of the famous Jewish Sage, Maimonides, was Rabbi Moshe Ben Maimon. Is there a correlation? We will never know, but if there is no connection, then it is truly an odd name for a cake! I gave this recipe to Laura Garcia from Valen Productions in Miami, who has been incredible in the promotion of my Spanish books. Laura has been my number one fan from the day I wrote my first book about the fifteen grandmothers (I have since traced back to find twenty-two grandmothers!). She has been patiently waiting for this cookbook for a couple of years. I was excited to give Laura this very special recipe, and the measurements below indicate the changes and tweaks that she made. I saw pictures of this cake, and it was stunning! She told me it was so good and eaten quickly in her home. Gracias, Laura!

Note that this recipe originally specified “1 ounce of sugar and starch for each egg used”. Because of the difficulty of following the ancient recipe, I have converted this to definite amounts.

For recipes from Genie Milgrom’s “Recipes of my 15 Grandmothers”

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Picture of Genie Milgrom's cookbook "Recipes of My 15 Grandmothers"
Genie Milgrom’s “Recipes of My 15 Grandmothers”

Ingredients for Bundt Cake

  • 10 eggs medium, separated
  • 1 cup cornstarch or potato starch
  • 2 teaspoons baking powder
  • 1 cup confectioner's sugar plus extra for decoration


  • 1. Beat the egg whites until they form peaks. Mix all the other ingredients well, including the egg yolks. Fold in the egg whites and place in a greased Bundt pan (according to the grandmothers, it was preferable if the pan was copper, but Laura used a Teflon Bundt pan, and it worked great).

  • 2. Bake at 350°F (176°C) for 30 to 40 minutes or until a knife inserted in the center comes out clean. Sprinkle with powdered sugar on top.

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This recipe is from Genie Milgrom’s cookbook “Recipes of My 15 Grandmothers“, which shares the recipes and the story of Genie’s journey to uncover her Spanish Jewish roots.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.