Almond & Parmesan Fluffy Little Cakes

I always thought almond meal was made for cakes…I was so wrong! As a delicious proof, those fluffy cakes light as ‘soufflés’ with no almond ‘back taste’ whatsoever. I use parmesan cheese very often because it is full of calcium, vitamin B12 and very low on lactose as well as fat. Ingredients:

  • 1 1/4 cup almond flour
  • 1 tsp salt and some pepper
  • 1 1/2 tsp baking soda
  • 2 1/2 tbs ground cumin
  • 1/2 cup grated parmesan cheese
  • 2 large handful spinach leaves, cleaned and stemless then chopped
  • 1 goat milk or soy milk yogurt
  • 3 egg yolks
  • olive oil
  • fresh chopped herbs such as parsley, coriander


  1. Preheat your oven to 300°F
  2. In a bowl, combine the almond meal, the salt, the baking soda and cumin
  3. In another bowl, mix together the parmesan, the yogurt, the egg yolks
  4. Then mix the two bowls together and add the chopped spinach to the batter.
  5. Pour the mixture in small oven proof dishes (I use the metal ones for tartlets) covered with baking paper. Pack the mixture in each dish with the back of a spoon
  6. Bake till the ‘cakes’ are golden
  7. Serve warm and top with the chopped herbs and serve with delicious mixed greens. Do not wait too much before you eat them in order to taste this ‘fluffiness’

Enjoy !