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    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
    Don't Worry, I Brought my Gun!
    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
    Orange Almond Cake
    Cindy
    • Jun 1, 2019

    Orange Almond Cake

    220
    Hot Cross Buns
    Cindy
    • Apr 16, 2019

    Hot Cross Buns

    120
    Blessing from the Land of Pounamu
    Cindy
    • Mar 29, 2019

    Blessing from the Land of Pounamu

    680
    Pounamu - what is it?
    Cindy
    • Mar 4, 2019

    Pounamu - what is it?

    120
    1
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    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!

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    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.)

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    2 oranges

    6 eggs, lightly beaten

    250 grams sugar

    300 grams ground almonds

    1 teaspoon baking powder

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    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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