Preheat oven to 180C. Lightly grease a 20cm spring-form pan and dust with a little rice flour. Line bottom with baking paper.
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.
Fold in almond meal, cocoa and remaining lemon juice. Toss dates and cranberries with the rice flour and gently fold into the mixture.
Spoon mixture into prepared pan. Bake for 30-35 mins until the cake begins to pull away from the sides of the pan.
For the Lemon Glaze: In a small bowl, mix icing sugar with enough lemon juice to make it spreadable.
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.
- 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