Name: Gluten free raspberry cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1
Ingredients: 5 egg whites; 1 tsp white vinegar; 300.00 gm icing sugar, sifted; 65.00 gm rice flour; 200.00 gm almond meal; 62.50 ml slivered almonds; 200g butter, melted; 250.00 ml frozen raspberries; 62.50 ml frozen raspberries, to serve

Gluten free raspberry cake

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Prep Time:
10 minutes

Cook Time:
45 minutes

Total Time:
55 minutes

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Ingredients:

5 egg whites
1 tsp white vinegar
300.00 gm icing sugar, sifted
65.00 gm rice flour
200.00 gm almond meal
62.50 ml slivered almonds
200g butter, melted
250.00 ml frozen raspberries
62.50 ml frozen raspberries, to serve

Instructions:

Preheat your oven to 160C fan forced. Grease and line a 20cm round cake tin with baking paper.
Whisk the egg whites and vinegar until soft peaks form.
Combine icing sugar, rice flour, and almond meal in a large bowl. Add melted butter and mix until well combined.
With a spatula, add the eggs to the flour mix in 3 parts, gently folding after each addition. Mix in the raspberries and almonds, then pour into the cake tin. Bake for 45 minutes or until a skewer comes out clean.
Garnish with a sprinkle of powdered sugar and fresh raspberries.

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