Citrus Almond Cake

My super speedy 4 ingredient gluten and wheat free cake. I have used coconut palm sugar to sweeten so this is a treat!

Prep time: 10 minutes Cook time: 20 minutes Serves: 8

1. Preheat the oven to 180°c/350°F/Gas Mark 4.
2. Whisk (use a mixer/processor) the eggs and sugar for at least 10 minutes to get as much air into the mix as possible.
3. Line a 20cm round cake tin with parchment paper.
4. Gently fold the zest and almonds into the mixture.
5. Pour the mixture into the cake tin and bake for 20 minutes (until golden and springy).
6. Leave to cool and pour 2 tbsp freshly squeezed orange on top.
7. Serve with natural Greek yoghurt.

Enjoy!