Wheat & dairy free almond cake

This simple cake is made with just five ingredients, it’s delicious, gluten-free, dairy free ( unless you choose to eat it with cream of course) and low on sugar. Most commonly it is made with ground almonds but I have made it with various nuts – almonds, cashews, hazelnuts, walnuts, either on their own or a combination – and it is really delicious.


3 large eggs, separated, at room temperature

2/3 cup sugar

1 tsp. pure vanilla extract

pinch sea salt

200 grams ground almonds (or other ground nuts)


Preheat oven to 180°C/350°F (Regulo mark 4).  Grease a 9-inch spring-form tin and line with baking paper. In a large bowl, whisk together the egg yolks and 2 tbsp. sugar until the yolks become thick and pale in colour, (appr. 1 minute). Add the vanilla extract, and set aside. Beat egg whites on medium speed until they become opaque – again about 1 minute.  Gradually add the rest of the sugar, and continue to beat until the egg whites hold medium peaks. With a rubber spatula, stir about 1/4 of the egg whites into the egg yolk mixture (no need to be gentle).  Scrape the remaining egg whites and about half of the ground nuts over the yolks, and partially fold them in.  While there are still a few streaks of white left, fold in the remaining ground nuts until the mixture is smooth, but be gentle so that it remains nice and airy!  Pour the mixture into the prepared tin and shake gently until the batter is level.

Bake for about 35 minutes, until the top is golden brown and springy to the touch. Cool on a wire rack for 5 minutes, then run a butter knife around the edges of the cake pan to release the cake.

I like mine with fresh berries and a sprinkling of powdered sugar, but ice cream, sorbet and/or cream work just as well.