This is a wonderful dessert that you can make as an alternative to the traditional Christmas Pudding – delicious, quick and nutritious.


  • 6 free range eggs
  • 200g xylitol
  • Zest of 2 oranges
  • 215g ground almonds
  • 1 tsp baking powder
  • 40g flaked almonds



  1. Preheat the oven to 160 degrees Celsius.
  2. Crack the eggs into a bowl and add the xylitol.
  3. Whisk the eggs and xylitol until combined.
  4. Add the orange zest, baking powder and almonds and whisk into the egg mixture.
  5. Grease a 23cm round cake tin.
  6. Pour the mixture into the cake tin and sprinkle the almonds over the top.
  7. Bake for 20-30 minutes until golden brown and firm.
  8. Remove the cake tin from the oven and allow the torte to cool in the tin.
  9. Once the torte is cool, carefully remove it from the cake tin and place it on a serving plate or platter.
  10. Serve with low fat yoghurt and orange slices.


  • Orange zest can be substituted for any other citrus (e.g. lemon/grape fruit).
  • You can also add a tsp of cinnamon, some almond essence or some poppy seeds.


  • It is a flourless, sugar less dessert, which is a great option for diabetics or those with gluten intolerance.
  • Almond flour is a nutritious flour substitute and is rich in vitamin E, B2, calcium, fibre and magnesium.
  • Xylitol is a low calorie alternative to sugar with a low GI.
  • Eggs are a great source of protein and the yolk is a source of vitamin A, B, D, iron and zinc.


Recipe by Vanessa Marx, head chef at Dear Me