It's astonishing how buttery this cake tastes, given that there is not a gram of butter in it. The flour is replaced with ground almonds - and cooked, cooled, pureed fruit provides moistness and flavour.
Browse even more delicious Easter cake ideas including Nigella's Lemon Meringue Cake.
Recipe posted by Nigella
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Made this a couple of times. Very good. A bit expensive due to the eggs and ground almonds. Not taxing to make at all. Kind of drooling just thinking about it.
Posted by manonlescaut on 4th Apr 2012 at 14.00
Simply delicious, recipe works like a dream, everyone loved it! It was our Easter cake this year, usually make a Simnel Cake which we also love, but this was very quick, and scrummy warm and at room temperature.
Posted by joolie on 9th Apr 2012 at 22.32
I made this twice. tasty both times but much higher and lighter the second time when i separated the eggs, beat the whites till peaked but not dry and folded pureed everything else into whites then to pan.
Posted by susaryan on 10th Sep 2012 at 2.53
In case anyone else doesn't have a springform pan handy: I used a muffin tin with paper liners to make small cakes. I filled each cup with about an inch of batter and made 28 cakes. I baked it at the same temp for about 20 mins. Much easier for children to enjoy this size.
Posted by CG on 31st Mar 2013 at 22.55