• 150 g ground almonds, plus extra for dusting
  • 150 g icing sugar, sifted
  • 75 g gluten free plain flour
  • 150 g lightly salted butter, melted and cooled plus a little extra for greasing
  • 1.5 tsp Madagascan vanilla extract
  • 6 large egg whites

For the toppings

  • 40 g stem ginger pieces in syrup, finely chopped
  • 40 g crystallised lemon peel, finely chopped


  1. 1

    Preheat oven to 180°C, fan 160°C, gas 4. Grease and almond dust a 12 hole friand tin or fairy cake tin.

  2. 2

    In a bowl, stir together ground almonds, icing sugar and gluten-free plain flour. Make a well in the centre and pour in the cooled melted butter and vanilla extract then stir into the dried ingredients.

  3. 3

    Whisk the egg whites for 30 seconds to 1 minute or until they have started to whip and whiten. Fold the egg whites into the almond mixture, making sure that you don’t over mix the batter.

  4. 4

    Using a spoon, divide the mixture between the moulds. Scatter with a little of your chosen toppings or leave plain. Bake for 25 minutes, or until the mixture has risen and is golden, and the cake springs back to the touch.

  5. 5

    Remove from the oven and leave the cakes to cool in the pan for 5 minutes, then remove and cool completely on a wire rack.

    Cook’s tip:

    If you want to drizzle the cakes with some lemon icing: beat 150g icing sugar with a few drops of lemon juice. Mix to a dropping consistency and drizzle over the cakes as they cool.

Recipe by Sally Mansfield

Nutritional Details

Each serving provides
  • Energy 1105kj 264kcal 13%
  • Fat 16.4g 23%
  • Saturates 6.9g 35%
  • Sugars 15.8g 18%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1465kj/350kcal

Each serving provides

22.8g carbohydrate 4.6g fibre 8.2g protein

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