You can use frozen raspberries for the receipe, or any berries you like. You can also add nuts to the cake.
Ingredients (serves 8)
- 5 egg whites
- 1 teaspoon white vinegar
- 2 cups icing sugar, sifted
- ½ cup rice flour
- 2 cups almond meal
- ¼ cup slivered almonds
- 200g melted butter
- 1 cup fresh raspberries
- ¼ cup fresh raspberries to serve
Method
- Preheat oven to 160 degrees fan forced Grease and line with baking paper a 20cm diameter round cake tin
- Using an electric mixer beat the egg whites with the vinegar until soft peaks form
- In another bowl, combine the icing sugar, rice flour and almond meal. Pour in the melted butter and stir to combine
- Using a spatula, gradually add the egg whites to the flour mix in 3 stages, gently folding through after each addition
- Finally, add in the raspberries and almonds and pour the mix into the cake tin. Bake for 45min or until a skewer comes out clean. Serve with a dusting of icing sugar and raspberries.
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rachelvk said
- 02 Apr 2020
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rachelvk replied
- 03 Apr 2020 , 12:37 pm
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mom112023 said
- 14 Jun 2018
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maddisonmelkie@gmail.com said
- 14 Nov 2017
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mom94125 said
- 28 Oct 2017
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tessie said
- 17 Sep 2017
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rovermum said
- 09 Aug 2017
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mom90758 said
- 08 Aug 2017
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ella12 said
- 08 Aug 2017
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rachel1970 said
- 08 Aug 2017
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mom101628 said
- 07 Aug 2017
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mom81879 said
- 21 Apr 2017
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Mum To Two said
- 27 Mar 2017
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mom62624 said
- 27 Mar 2017
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mom112217 said
- 25 Mar 2017
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curlytops said
- 24 Mar 2017
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mom93821 replied
- 25 Mar 2017 , 7:56 am
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mom93821 said
- 24 Mar 2017
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cherz said
- 24 Mar 2017
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