I love using ground almonds - they provide a good dose of vitamins and minerals as well as unsaturated fat which is essential for a healthy body. I usually whisk the left-over egg yolks with reduced fat milk, a little sugar and vanilla in a pot over heat to make custard. Poured over stewed apples or rhubarb, it's a nutritious dessert and tastes so much better than that horrible artificial custard powder.


  • 400g ground almonds

  • 200--250g (1cup) sugar

  • 3 egg whites

  • 1 tsp vanilla essence

  • 1/4 tsp almond essence

  • Icing sugar (Make sure the pack says 'Gluten free' as some brands contain added wheaten cornflour)


Mix ground almonds and sugar together. Add vanilla and almond essence. Break eggs and separate whites from yolks. Pour whites into the almond mixture and mix with your hands. The mixture should stick together but not be too sticky.

Dust bench with icing sugar. Pick up small handfuls of mixture and roll into a sausage shape in the icing sugar. Cut into 2cm pieces and press onto baking tray lined with baking paper.

Bake at 160C (340C) for 4-5 minutes until cracks appear.

NB Cook these little gems too long and they will crack your teeth!

I love to have a sweet treat in the pantry and to pop into the school lunch-box but I also want it to have some nutritional value. This week I’ve been into nut cakes – carrot cake with lots of walnuts and this moist orange almond cake. Nuts are rich in protein and healthy unsaturated fat - great for good health!

This cake is easy to make – but you do need a food processor. It’s very high in protein from all the eggs and almonds, and it’s gluten free.

(Some baking powders are not gluten free so check the pack if you are making this cake for someone who can’t have gluten. If you dust the cake with icing sugar, as in the photo, check it is gluten free too.)



2 oranges

6 eggs, lightly beaten

250 grams sugar

300 grams ground almonds

1 teaspoon baking powder

Boil oranges in a little water for 1-2 hours.

Chop oranges roughly and let them cool down a bit. Then blend well in food processor with all the other ingredients. Line a large pan with grease-proof paper. Make sure the pan is large enough so the cake isn’t too thick or it will take too long to cook. Bake at 180C/350F for 1 hour – or perhaps a bit longer.

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