© 2010 Green Kitchen Stories Almond_meringues

Almond Meringue Cakes

There’s a lot going on in our home right now. With only three weeks left of her pregnancy Luise is wagging around our apartment planning where the baby crib should be, what kind of stroller we should buy and which potential names that we could give our baby. On the same time she practices yoga daily, tries new food recipes and last weekend she baked a birthday cake, without anyone having birthday …
Yes, that was a little bit strange, but also very nice since I am crazy about this particular cake. To make it less birthday-like she made several small cakes instead of one large.

We first adapted this recipe from a danish cookbook, and it’s something completely different from the normal whipped-cream-with-jam kind of cake that we often eat on birthdays in Sweden and Denmark. The meringue is sweetened with dates instead of sugar and baked with mixed almonds instead flour. It’s got a layer of hazelnut butter (which is optional, the cake is also delicious without) and is topped with a raspberry and mango cream and all together it’s sticky, nutty, sweet, fresh and fruity. Did we mention that it is gluten free and dairy free?!

We brought the cakes to a dinner at our friends house the other evening and one mistake that we learnt from was to not put the raspberry cream on long before you serve the cake. It tends to become a bit lose after some time in room temperature and then they won’t look as appetizing.

One last thing. You can follow us on twitter to learn about our favorite food places in Stockholm, our kitchen failures, previews on our recipes and the upcoming baby …

Almond Meringue Cake with Mango & Raspberry
makes 10 small or 1 large

150 g / 1 cup almonds
175 g (approx.  15) soft fresh dates, pitted (soak in hot water if using dried dates)
1 tsp ground vanilla powder
1 pinch sea salt
4 egg whites

For serving
Mango & Raspberry soft serve (see recipe below)
hazelnut butter or almond butter (optional)

Mango & Raspberry soft serve
1 mango (150 g), peeled and flesh cut free from the stone
1 cup (150 g) frozen raspberries
5 tbsp cold-pressed olive oil or olive oil (you can use any kind of mild oil, flax, sunflower, coconut, walnut, rapeseed)
1 pinch of either ground cardamom, cinnamon or vanilla powder

Preheat the oven to 170°C / 340°F. Mix almonds in a food processor until finely chopped. Then add dates, vanilla and salt and process until a sticky crumble forms. Beat egg whites stiff in a separate bowl, with an electric hand mixer. Add the date/almond mixture and fold in carefully, you can use your hands to separate the sticky mixture and combine with the eggs. Line a baking sheet with parchment paper. Drop meringue mixture by two tablespoonfuls and firm it round, carefully, with a spoon. Bake in the oven for 15 minutes, when it’s done it should be soft and slightly golden.

Tip: If you prefer one large cake, spread out the meringue mixture in whatever shape you like and bake for 20 minutes.

Preparing the Mango & Raspberry soft serve: Mix all ingredients in a blender (or use a hand mixer in a tall jar) until very thick and smooth. Place in the fridge while the meringue is cooling.

When the meringues are completely cold, spread a layer of nut butter to cover the base. Then top with the Mango & Raspberry soft serve. Serve and enjoy!

David was here …


  1. Posted 5 Feb ’10 at 13:00 | #

    gotta love them, they are soo yummie! cant believe they are healthy too ;) thanks for monday night with you lovely people and those lovely cakes :)

  2. Sonya
    Posted 6 Feb ’10 at 21:29 | #

    What a wonderful idea to make meringues with dates instead of sugar!
    Looks delicious!

  3. Paul
    Posted 7 Feb ’10 at 01:45 | #

    They sound great! Almonds and raspberries are great together.
    Nice looking blog you guys have. Keep it up!

  4. Posted 7 Feb ’10 at 11:29 | #

    I just discovered your blog, and I like how you designed it. Your pictures are beautiful.
    My former boss, who have become my friend, is from Sweden, so you’re giving me lots of idea of things I could make to bring at work! :-)

  5. Julia
    Posted 7 Feb ’10 at 23:02 | #

    what a festive shade of pink! by the way, do you mind if I ask what wordpress theme you use?

    • Posted 21 Feb ’10 at 22:56 | #

      Hi Julia, we use a theme called Autofocus. It is built to be a photography gallery but we think it works just as good on a food blog.

  6. Liz
    Posted 6 Jul ’10 at 20:35 | #

    Loved the photo of the almond meringue cake with yogurt and blueberries on it and made it for the July Fourth holiday in Durham, North Carolina. Added strawberries too to really work the red-white-and-blue theme. Guests were skeptical of the taste when I told them what was in it (ag! so healthy!) but it was a big hit. Thanks! Love your recipes.

  7. Valeria
    Posted 27 Oct ’10 at 11:09 | #

    These look so good!
    What fruit would you recomend substituting for the raspberries? We don’t have raspberries here in Venezuela… (just raspberry jam imported from Germany, but it’s too sugary).
    By the way, I always say this but it’s worth reapeating it: your blog is amazing, and your photos are beautiful!

  8. Cristine
    Posted 12 Mar ’11 at 16:03 | #

    I made these today and they tasted absolutely fantastic! Thanks for this great recipe! Two questions: I was wondering about the 5 tablespoons of almond oil in the raspberry cream; it seemed quite a lot to me. What is the function of the oil? And secondly, the cakes were quite soft, which was fine by me but my husband liked them a bit harder. Do you think leaving them in the oven a bit longer will make them harder? Thanks!

  9. Posted 9 Nov ’11 at 10:05 | #

    yay! i think i just found my birthday cake for next week! i’m always excited to stumble upon grain-free options – especially when they look this yummy! hilsen fra en anden dansk næsten-sukkerfri mad-elsker i Stockholm!

  10. Posted 18 Nov ’11 at 11:05 | #

    Wow-these look delicious! I will be making these this weekend :)
    Just a question: can you freeze the base?
    Thank you!

  11. Julie
    Posted 11 Apr ’12 at 07:02 | #

    Made these tonight…really good. Surprisingly soft, maybe too soft. Next time would leave them in oven longer. Also, I used the “block” of dates typically available in grocery stores in Canada and may have ended up with too many dates in the cookies. Would use less next time.Great idea tho’ in using dates instead of sugar. Thx for recipe!

  12. Michelle
    Posted 12 Apr ’12 at 12:13 | #

    Hey you.
    I don’t have access to fresh dates, so I was wondering if dried dates can be used as well or if anything else could substitute it?
    I absolutely LOVE you site, by the way :D
    – Michelle

    • Posted 12 Apr ’12 at 13:32 | #

      Hi Michelle!
      Thanks :-) You can use dried dates, but soak them in hot water for about an hour.
      Happy Baking

  13. Lena-Brigitta
    Posted 23 Mar ’15 at 10:10 | #

    Hejsa! Tak for super fantastisk blog

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