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Almond & Cinnamon Cake

This deliciously moist cake is gluten and lactose free!​


5 medium free range eggs
200g ground almonds
200g Billington’s Golden caster sugar
15g ground cinnamon
50g almond flakes
15ml Nielsen-Massey vanilla extract
For decoration
Cinnamon sticks
Billington’s golden icing sugar


  1. Pre-heat the oven to 180°C/160° fan/Gas 4 and grease and line a 9 inch

    cake tin with baking parchment.

  2. Using 2 bowls, separate the eggs placing the whites in one bowl and the yolks in another.
  3. Using an electric handheld or freestanding mixer, whisk the egg whites until stiff, and in the other bowl, whisk together the yolks, vanilla extract and sugar until completely pale and aerated.
  4. Slowly fold in the ground almonds and the cinnamon into the egg yolk mixture, being careful not to lose any air.
  5. Next slowly add the egg white mixture, carefully folding in after each addition so you don’t lose any of the air in the mixture.
  6. Pour into the lined cake tin and sprinkle with the flaked almonds.
  7. Place in the oven and bake for around 35-45 minutes, or until a skewer comes out clean.
  8. Once the cake is completely cooled, remove from the tin and place onto  a cake stand, sprinkle with icing sugar and decorate with some broken cinnamon bark in the centre.

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