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Almond, Lemon and Raspberry Cake (WF, GF, DF)

Like a delicious, giant friand, this cake is moist, slightly sweet and retains some tang from the lemon and raspberries. Almonds and egg whites increase the protein value of this cake. Raspberries benefit the kidneys and liver, and nourish and cleanse the blood.


  • 1 teaspoon oil (for greasing the tin)
  • 1 cup of egg whites (from 6-8 eggs but make sure you measure accurately)
  • 1 cup raw sugar
  • 2 cups almond meal
  • 2 lemons, grated zest
  • 3 tablesoons cornflour
  • 1/4 teaspoon sea salt
  • 2 cups raspberries


  1. Preheat oven to 180°C.
  2. Grease a 24cm springform cake tin with the oil.
  3. Beat the egg whites at low speed until frothy.  Gradually, increase the speed to high, slowly adding the sugar and beating until the egg whites form stiff peaks.
  4. At low speed, add the ground almonds, zest, cornflour and salt until mixed through.
  5. Spoon the mixture into the prepared cake tin and sprinkle the berries on top.
  6. Bake until the cake is firm, golden and pulling away from the edges - approximately 35-40minutes.
  7. Remove from the oven and transfer to a rack to cool.  After 10 minutes, run a knife around the side of the pan and release the sides of the tin, leaving the cake on the base.
  8. Serve warm or at room temperature.


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