I enjoyed lots of happy family holidays to Portugal as a child and fell completely in love with Lisbon during a city break last September. So when it came to cooking a meal for my mum on Mother’s Day this year, I looked to Portugal for recipe inspiration and discovered details of a Portuguese Almond Cake.
The beauty of this recipe is that is involves very few ingredients, is super simple to make (I’m no threat to Mary Berry) and swaps flour and sugar for tasty, natural products instead! It takes an hour to make from scratch, so why not give it a go yourself?
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Portuguese Almond Cake ingredients
1 teaspoon of baking soda (find in the baking aisle)
1 teaspoon of liquid almond extract (find in the baking aisle)
90 grams of ground almonds (find in the baking aisle)
2 tablespoons of raw honey
6 large eggs
Equipment you’ll need
Large mixing bowl
Hand blender or stand mixer
23-cm round baking tin (I used one with a release clasp, which was really handy for removing the cake once baked)
1. Preheat the oven to 180°C.
2. Crack all 6 eggs into the large mixing bowl and beat on a low speed with a hand mixer.
3. Add the rest of the ingredients to the egg mix: baking soda, almond extract, ground almonds and raw honey. Continue to mix on low.
4. Pour the mixture into the baking tin and place in the middle of the oven.
5. Bake for up to 50 mins and remove once the top of the cake is golden brown (worth checking 40-45 mins into baking).
6. Leave the cake to cool, remove from the tin and use a sieve to lightly dust with icing sugar.
Serving suggestions: fresh raspberries, blueberries and ice cream or natural yoghurt.
(This recipe was inspired by the Paleo Portugese Almond Cake featured on Women’s Health.)