Galician Almond Cake

A delicious post- exercise treat or a nutritious and elegant dessert.

This fabulous almond cake is surprisingly simple and doesn’t take long to make. It is a delicious combination of just almonds, sugar and eggs. It is moist and light, gluten free and a great natural energy food. Almonds are not only packed with good, cholesterol-reducing monounsaturated fats, but they also contain significant amounts of the antioxidant vitamin E, plus magnesium and potassium. Eat a slice of this cake as a post-exercise treat to replenish your muscles with carbohydrate, protein and lost mineral, or serve it as a dessert with a dollop of cream and some fruit.

Nutrition per serving:
Energy (kcal) 323 Protein (g) 9
Carbohydrate (g) 31 Fat (g) 18
Of which sugars (g) 30 Of which saturates (g) 2
Salt (g) 0.1 Fibre (g) 2

Makes a 23cm cake – enough for 6–8 people
You will need a 23cm spring-form cake tin or flan dish, greased
4 eggs, separated
zest of 1 lemon
225g caster sugar
225g ground almonds
½ tsp cinnamon
1 tbsp medium or sweet sherry
icing sugar to decorate

Preheat the oven to 180°C/gas mark 4.
Whisk the egg whites to soft peak stage with an electric whisk.
Place the egg yolks, lemon zest and sugar into a separate bowl and whisk until pale and creamy.
Stir in the almonds, the cinnamon and the sherry.
Fold in the egg whites, a little at a time, and then pour the mixture into the cake tin.
Cook in the oven for about 30–35 minutes, until golden. If you poke a skewer into the middle of the cake, it should come out clean. Cool in the tin, on a wire rack.
Decorate with icing sugar.