Blueberry Lime Almond Cake (8)

Yes, you can have your cake and eat it! This is a delicious gluten and dairy free cake using no substitute flour or substitute butter. It is a great dessert but equally could be served alongside coffee or tea in the afternoon. So, what does it consist of? Mainly ground almonds, eggs and sugar as the base with the addition of lime zest and juice and blueberries and, to make it lovely and moist, a lime syrup.

Pre-heat oven to 350 degrees F.

Oil for greasing and parchment paper for lining the cake tin.

1 1/2 cups ground almonds

1 tsp. baking powder

Pinch of salt

1/4 cup sugar

Zest and juice of 2 largish limes

4 large eggs – separated

2 cups of blueberries


Juice of 4 largish limes

1/4 cup sugar

Place lime juice and sugar in a saucepan and cook for 5 minutes of so until the sugar dissolves. Leave to cool a little bit which will thicken the syrup.

Brush a 9″ circular cake tin with oil and line the bottom with parchment paper which you also oil.

Place ground almonds, sugar, lime zest, baking powder and salt in a food processor and add egg yolks one at a time interspersed with lime juice. Transfer to a large mixing bowl.

Whisk the egg whites and when they are fairly stiff add the sugar a little at a time while still whisking. You should end up with a consistency that will not fall out of the bowl when the bowl is turned upside down.

Carefully fold the egg white mixture into the almond mixture and when smooth add the blueberries. Spoon into the cake tin and cook for around 50 minutes until cake is a little browned and firm to the touch.

Remove from oven and poke little holes all over the cake with a toothpick. Spoon the lime syrup evenly all over the top of the cake and let it sink in.


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