Blog | Cindy Williams Author

Home
Books
About
Blog
Contact
More

Use tab to navigate through the menu items.

All Posts
Food
Faith
Writing

Search

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

Cindy

Nov 9, 2019

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

150

Cindy

Nov 7, 2019

Don't Worry, I Brought my Gun!

480

6 things I didn't know about Charles Dickens

Cindy

Jun 15, 2019

6 things I didn't know about Charles Dickens

220

Cindy

Jun 1, 2019

Orange Almond Cake

220

Cindy

Apr 16, 2019

Hot Cross Buns

120

Cindy

Mar 29, 2019

Blessing from the Land of Pounamu

680

Cindy

Mar 4, 2019

Pounamu - what is it?

120

1

2

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!