This was one of my many experiments: a gluten-free, sugar-free cake, which needed to be light and fluffy.

The main ingredients are almond flour and egg. In the first version, I sweetened it with dates but the second was sweetened with raisins.

They came out a little over-done but otherwise they were a good success. 

I also made a jug of delicious, light sugar-free custard made mainly with egg yolks, cream and sweetened with a little stevia leaf.