Name: Gluten-free lemon and passionfruit cakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Ingredients: 6 eggwhites, lightly beaten; 262.50 gm gluten-free icing sugar mixture, sifted; 100.00 gm almond meal (ground almonds); 30.00 ml finely grated lemon rind; 185g unsalted butter, melted, cooled; 165.00 ml gluten-free plain flour, sifted; 2 passionfruit, halved

Gluten-free lemon and passionfruit cakes

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Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

Delicious mini cakes perfect for school lunches.

Ingredients:

6 eggwhites, lightly beaten
262.50 gm gluten-free icing sugar mixture, sifted
100.00 gm almond meal (ground almonds)
30.00 ml finely grated lemon rind
185g unsalted butter, melted, cooled
165.00 ml gluten-free plain flour, sifted
2 passionfruit, halved

Instructions:

1. Preheat your oven to 190°C (170°C fan-forced) and line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. 2. In a large bowl, combine egg whites, icing sugar, almond meal, lemon rind, butter, and flour. Gently whisk together until just combined.
Fill the cases three-quarters full with the batter, then generously top with passionfruit pulp. Create a beautiful marble effect by swirling the pulp through the batter using a skewer. Bake for 20 to 25 minutes until a skewer inserted into the center comes out clean. Let it stand for 1 minute, then transfer the cakes onto a wire rack to cool completely before serving. Enjoy!

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