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Did someone say cake? Our Nutritionist, Nicky Seabrook did!!
August 06th, 2026
Berry, Lemon and almond cakes
By Riverford
Children would enjoy cooking these little cakes. They are easy to make and are perfect to take on a picnic.
Nutritionally they are high in protein which helps blood sugar levels to stay stable during the day and this promotes better sleep at night. Eating berries this way works for most children, even fussy eaters!!
This quantity makes 20 mini fluted cakes or 12 cup – sized cakes
Ingredients
175g butter
5 egg whites
50g icing sugar
50g plain flour
Zest of 2 lemons
Punnet of raspberries, black berries or black currants
Method
- Using a pastry brush, lightly coat the baking tins with melted butter to enable the cakes to come out easily.
- Place the egg whites in a large mixing bowl. In a second bowl, sieve the icing sugar and flour and then add the ground almonds and lemon zest. Whisk the egg whites with a balloon whisk until they become frothy.
- Tip the flour mixture and remaining melted butter into the egg whites and stir gently to combine.
- Divide the mixture between your baking tins, filling about half way.
- Top the cakes with two berries each, placing them in the centre because if they touch the edges, there won’t be sponge there to keep the cakes in a pretty shape once baked.
- Bake in the oven at 200 C/ Gas mark 6 for 5 minutes, then turn down the oven to 180 C/ gas mark 4 for another 10 – 15 minutes. Test with a skewer and when this comes out clean and the cakes are a light brown colour they are done.
- Remove from the tins 2 -3 minutes after coming out of the oven and place on a cooling rack. Store in an airtight tin.