METHOD
Step 1
Preheat oven to 180C. Lightly grease a 20cm spring-form pan and dust with a little rice flour. Line bottom with baking paper.
Step 2
In a large bowl, using an electric mixer, beat egg whites with a few drops of lemon juice until soft peaks form. Gradually add sugar, beating until glossy, firm peaks form.
Step 3
Fold in almond meal, cocoa and remaining lemon juice. Toss dates and cranberries with the rice flour and gently fold into the mixture.
Step 4
Spoon mixture into prepared pan. Bake for 30-35 mins until the cake begins to pull away from the sides of the pan.
Step 5
For the Lemon Glaze: In a small bowl, mix icing sugar with enough lemon juice to make it spreadable.
Step 6
Cool cake in pan on a wire rack for 5 mins, then loosen the sides of the pan and remove. While still warm, top with lemon glaze and serve in slices.
INGREDIENTS
- 1 tablespoon rice flour, plus extra for dusting
- 4 egg whites
- 1/2 lemon, juiced
- 1/2 cup caster sugar
- 1 1/4 cups almond meal
- 1 tablespoon cocoa powder
- 1 cup dates, sliced
- 1/4 cup dried cranberries
- LEMON GLAZE
- 1 cup gluten free icing sugar
- 2 tablespoons lemon juice
