Almond and blueberry cake

14 August 2011

Almond and blueberry cake It has been suggested that low intakes of magnesium may affect sleep. Magnesium is needed by the body to help maintain normal muscle and nerve function, and also to regulate blood sugar levels. Mild magnesium deficiency can cause muscle contractions and cramps during the night. Almonds contain both tryptophan for the sedative effect and magnesium, which acts as a muscle relaxant. Try a small slice of this cake with a milky drink an hour before bedtime for a good night’s sleep.

225g olive oil spread, plus extra for greasing

250g caster sugar

6 free-range eggs, separated

250g ground almonds

75g plain flour, plus extra for dusting

300g ricotta

6 lemons, juice and zest

100g blueberries

Preheat the oven to 150C/Gas 2.

Cream the spread and sugar together in a large bowl until pale and fluffy. Add the egg yolks one at a time and beat in well, and then fold in the ground almonds and flour. In a separate bowl, whisk together the ricotta, lemon juice and zest.

Fold this into the cake mixture. In another clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Gently fold the egg whites into the cake mixture and then carefully mix in the blueberries.

Grease and flour a 25cm cake tin. Spoon the mixture into the tin, transfer to the oven and bake for about 45-50 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.

Calories: 314 Fat: 22g Saturates: 4g Total Sugar: 18g Salt: 0.3g