These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Wednesday, 21 March 2018

Flourless Lime Cake

Looking for a cake that is both Gluten Free and Dairy Free, then here it is. The texture is light and fluffy more like a souffle consistency.  Ideal with fresh cream and your choice of berry coulis.


4 eggs, separated into 4 yolks and 4 whites, at room temperature
2 Tablespoons of Lime zest
1/2 cup of sugar, measure 1/4 cup and another 1/4 cup
1 1/2 cups finely ground almond flour/meal
1 teaspoon baking powder
1/4 teaspoon ground cardamon
1 teaspoon of white or cider vinegar
Pinch of salt


Preheat oven to 175 degrees Celsius.

Grease and place baking paper in the bottom of a 9 inch springform tin.

Beat egg yolks, 1/4 cup sugar and lime zest in a large bowl with a wooden spoon until smooth.

In a separate bowl whisk almond meal, baking powder and cardamon.
Add the almond mixture to the egg mixture and combine.

In an electric mixer beat the egg whites until stiff when bubbles appear add the salt and vinegar, this will help maintain better structure.

Gradually add the sugar a small amount at a time, whilst continuing to beat the whites until soft peaks form.

Fold the beaten egg whites into the almond mixture with a large metal spoon try to incorporate whilst still keeping the mixture light.

Once well combined pour batter into prepared tin.

Bake for 35 minutes or until a skewer comes out clean.

Run a knife around the cake and remove from the tin.

Mamma Marmalade

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