I love to have a sweet treat in the pantry and to pop into the school lunch-box but I also want it to have some nutritional value. This week I’ve been into nut cakes – carrot cake with lots of walnuts and this moist orange almond cake. Nuts are rich in protein and healthy unsaturated fat – great for good health!

This cake is easy to make – but you do need a food processor. It’s very high in protein from all the eggs and almonds, and it’s gluten free. (Some baking powders are not gluten free so check the pack if you are making this cake for someone who can’t have gluten. If you dust the cake with icing sugar, as in the photo, check it is gluten free too.)

• 2 oranges
• 6 eggs, lightly beaten
• 250 grams sugar
• 280 grams ground almonds (I use 4 x 70g packs)
• 1 teaspoon baking powder

Boil oranges in a little water for 1-2 hours. (Yesterday I rushed out to do school pick-up and came back to burnt oranges and a black pot! But it still tastes yummy and looks good, don’t you think?)

Chop oranges roughly and let them cool down a bit. Then blend well in food processor with all the other ingredients. Line a large pan with greaseproof paper. Make sure the pan is large enough so the cake isn’t too thick or it will take too long to cook. Bake at 180C/350F for 1 hour – or perhaps a bit longer.