Reprinted from The Blood Type Diet Website (

Lemon and Almond Cake


This is a Sephardic Jewish cake , the recipe for which was given out on TV while advertising Claudia Roden's book on Jewish cooking. Originally it had oranges, but I substituted these for lemons to suit the Type O diet. I suspect that it would work equally well with limes!It is an unbelievably easy cake to make all you need is a little time. Serves 12.

  • 2 lemons
  • 6 large eggs
  • 9 ounces (250g) caster sugar [choose compliant sweetener]
  • 1 teaspoon baking powder [see recipes in database]
  • 9 ounces (250g) ground almonds
How to make it:
  1. Boil 2 whole lemons in a little water for 1.5 to 2 hours.
  2. Leave to cool.
  3. Remove the green stalks cut and remove the pips.
  4. Pulp in a hand blender to as smooth a consistency as you can get.
  5. Put the eggs in a bowl and combine with the sugar, almonds and baking soda.
  6. Add the Fruit pulp to the mixture.
  7. Pour into a lined/ oiled/ floured 9 inch (23cm) cake tin with a removable base.
  8. Bake in a pre-heated oven at 190 oC /350 oF/Gas Mark 5 for just under an hour.
  9. Allow to cool before removing form the tin.