Food

Home
Books
About
Blog
Contact
More

Use tab to navigate through the menu items.

All Posts
Food
Faith
Writing

Search

Figs, feijoas and fresh water

Cindy

Mar 15

Figs, feijoas and fresh water

19 views0 comments

Amaretti - gluten free Italian cookies

Cindy

Feb 12

Amaretti - gluten free Italian cookies

19 views0 comments

Katalin's Beans

Cindy

Oct 11, 2021

Katalin's Beans

10 views0 comments

Autumn Chestnut Soup

Cindy

Mar 22, 2021

Autumn Chestnut Soup

9 views0 comments

Rewena Bread - a traditional Maori recipe

Cindy

Nov 6, 2020

Rewena Bread - a traditional Maori recipe

675 views0 comments

Shakshuka

Cindy

Oct 25, 2020

Shakshuka

8 views0 comments

Fibre: Is your high protein diet getting in the way?

Cindy

Oct 10, 2020

Fibre: Is your high protein diet getting in the way?

10 views0 comments

The Colour of Purple - Beetroot Salad and happy blood vessels!

Cindy

Nov 9, 2019

The Colour of Purple - Beetroot Salad and happy blood vessels!

18 views0 comments

Orange Almond Cake

Cindy

Jun 1, 2019

Orange Almond Cake

23 views0 comments

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.

Subscribe to my newsletter

Thanks for submitting!