This delicious healthy pudding is often served to guests as a treat on the last night of our retreats. Originally created by in:spa nutritionist Natalie Savona and featured in her book: Wonderfoods.

Almond torte with a slice cut out


  • 2 large oranges
  • 170g ‘perfect sweet’/xylitol sugar replacement
  • 200g ground almonds
  • 4 eggs
  • Juice of ½ lemon
  • ½ tsp baking powder


Put the whole, unpeeled oranges in a pan and add cold water to cover. Bring to the boil, cover and simmer for 2 hours. Drain the oranges and leave them to cool.

Preheat the oven to 180 degrees/gas 4. Grease a 23cm round cake tin and line with non-stick baking parchment. Cut the oranges into chunks and remove the pips, then tip them into a blender or food processor. Add the remaining ingredients and process until evenly blended, then pour the mixture into the cake tin.

Bake for 45-60 minutes until risen and firm. Turn the torte out on to a wire rack to cool. It’s delicious served warm as a dessert with yoghurt or soured cream, but equally good eaten cold.