My quest for healthy cakes , brought me to this recipe which is healthy and light , but I made some alterations to the original recipe . This cake can be had as it is or used as a base for many other dessert recipes. Almond flour is easily available but can also be made at home by simply blitzing the almonds in a blender to get a fine powder. Alternatively the almonds can be blanched and peeled before powdering them.


  • 4 eggs
  • 1 1/2 cups almond powder
  • 1/2 cup powdered sugar
  • 1/2 cup milk
  • 1 tsp lemon zest
  • 1 tsp baking powder
  • A pinch of cinnamon powder
  • A few drops of almond essence
  • A pinch of salt
  • 1 tsp vinegar


Preheat the oven to 175 deg centigrade . Line a 8-9 inch cake tin with parchment paper. Keep the eggs at room temperature and separate the yolks and the whites . Beat the egg yolks and most of the sugar , keeping aside a couple of tbsps to add to the egg whites. In a separate bowl whisk together almond flour, baking powder and cinnamon powder. Add this to the egg yolk mixture and beat well. Add the milk at this stage to allow the mixture to loosen up. In a clean and dry bowl take the egg whites and beat with a beater ensuring that the blades are dry as well . First beat at a slow speed and then increase the speed. Add salt and vinegar to help the egg whites hold their peaks. When the egg whites increase in volume add the remaining sugar to it and beat till soft peaks are formed. Gently fold the egg whites into the egg yolk and flour mixture. Gently scoop the batter into the cake tin and bake for 30 minutes. Allow the cake to cool and slice .