Friday, 14 February 2014

almond cinnamon cake

i'm always on the lookout for interesting recipes using egg white only rather than whole eggs because i often have several left over from making custard, creme patisserie or ice cream..yesterday i came across a recipe for an almond cinnamon cake in the book 'nigellisima', that i'd borrowed from the library, that piqued my interest..this morning i made it with the four egg whites i had languishing..and..hey.. it's extra versatile because it's gluten and dairy product free..

almond cinnamon cake
'nigellissima' nigella lawson
serves about 8

ingredients (i halved the recipe)

4 egg whites
75 gms castor sugar
75 gms almond meal
60 mls light olive oil
1/2 teaspoon (tsp) baking powder
finely grated zest of small orange
2-3 drops almond essence
50 gms flaked almonds
1/2 tsp cinnamon
icing sugar


~ beat the egg whites until opaque and starting to hold their shape
~ add sugar in small increments whisking and until it's incorporated and the mixture is thick and shiny
~ mix in zest and almond essence and then add the oil and almond meal mixed with the baking powder in three batches
~ pour the mixture into a 20 cm baking paper lined tin, smooth the top and sprinkle with the faked almonds mixed with the cinnamon
~ bake at 180 deg c for 30 minutes or until a skewer comes out clean
~ cool in the tin on a wire rack
~ sprinkle with icing sugar to serve


~ i think this is a particularly lovely's not very sweet so it could be served with a citrus compote or a citrus glace such as the glaced cumquats i've been wanting to make..and i think rhubarb would go nicely with it too

~ the almond essence flavour was not particularly discernible so i'd consider increasing the amount of  essence to 3-4 drops next time i make it

if you made this cake what flavours do you think would complement it?


  1. Hello Jane. This looks like a soft, versatile cake and a great way to use up egg whites. I can almost taste that crunchy almond topping. Perhaps stewed fruit such as apricots or peaches might compliment it too?

    I currently have a love for flaked almonds and have been having them on so many things; porridge, fruit with yoghurt and as a snack. I lightly roasted some recently with Za'atar and honey to crumble over a lamb salad. Happy Sunday to you!

  2. thanks jane..your lamb salad sounds amazing..knowing the provenance of the lamb would have made it taste even better!