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  • Writer's pictureNava

Gluten free Almond cake

My lovely Friend Marina had invited me to her house for an afternoon tea get together with a couple of old friends, Tina and Angela. When I arrived, I was expecting nothing more than a nice time reconnecting. What I got instead was a celebration of life.

Despite not having seen Tina and Angela in a while, the atmosphere was warm and familiar, and the conversation flowed freely. We shared stories and talked about our families, friends, and the challenges we face in life.

As we indulged in delicious treats and sipped our tea, I couldn't help but reflect on the importance of celebrating life's simple pleasures. It was fitting that the cake I made for the occasion was simple in ingredients yet excellent in texture. Like the ladies I had the pleasure of spending the afternoon with it’s got just the perfect level of sweetness and a flavour exactly to my taste and, of course is immaculately presented.

Tina, who has been facing a major challenge, inspired us all with her unwavering positivity and strength. I left felt very blessed to know such lovely people and totally awed by Tina who reminded me that we don't have to be Wonder Woman to have a positive outlook on life, and that it is possible to face even the most huge of hurdles with grace and dignity.

Thank you, ladies, for your wonderful warmth of your company and inspiration.

Can’t wait to do it again .

For Pesach (Passover) I made two cakes (you didn’t think I’d just make one, did you?). The second one was a simple yet uber delicious creation made with just four ingredients

This cake is delightfully sweet and moist treat that has a tender texture that melts in your mouth.

The first time I made it, I had to resist the urge to top it with cream, I wanted to keep it simple and not too rich.

Instead, I chose to decorate it with fresh raspberries, it was the perfect balance to the cake’s sweet almond flavour. However, when made it for my friends, I couldn’t resist adding a dollop of cream (actually it was more like 10 dollops of cream) and some more raspberries – it was simply irresistible.

This cake is perfect for anytime of the day; morning tea/afternoon tea or any time you have tea. The best part is you can make it a day in advance and it will still taste fantastic the next day.

I can’t get enough of it!


4 eggs large

100g sugar

100g unsalted butter melted

200g almond meal

Zest of or orange or lemon (optional)


Pre heat the oven to 170C

Line a round baking tin with baking paper or spray with oil and brush with melted butter

Using a handheld mixer or a standalone mixer, whisk eggs and sugar for roughly 7-8 minutes until thick and pale in colour. Fold in melted butter, fold in almond meal and if using zest fold that in too.

Pour batter into prepared tin and bake for 30 minutes or until a skewer when inserted into the middle of the cake comes out clean.

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