Name: Gluten-Free Raspberry Cake recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 5 egg whites; 1 tsp white vinegar; 2 cup icing sugar sifted; 1/2 cup rice flour; 2 cup almond meal; 1/4 cup slivered almonds; 200 g butter melted; 1 cup frozen raspberries; 1/4 cup frozen raspberries *to decorate; 1 tbs icing sugar *to decorate

by taram332 Last updated on 07/09/2019

This cake is easy to make and great for a special occasion, or the perfect treat for afternoon tea. - taram332

Ingredients

5 egg whites
1 tsp white vinegar
2 cup icing sugar sifted
1/2 cup rice flour
2 cup almond meal
1/4 cup slivered almonds
200 g butter melted
1 cup frozen raspberries
1/4 cup frozen raspberries *to decorate
1 tbs icing sugar *to decorate

Method

Step 1

Preheat oven to 160 degrees fan forced. Grease and line with baking paper a 20cm round cake pan.
Step 2

Beat the egg whites with the vinegar until soft peaks form
Step 3

In a large bowl, combine the icing sugar, rice flour and almond meal. Pour in the melted butter and stir to combine.
Step 4

Using a spatula, gradually add the eggs to the flour mix in three stages, gently folding through after each addition
Step 5

Add the raspberries and almonds and pour the mix into the cake pan. Bake for 45 minutes or until a skewer comes out clean.
Step 6

Serve with a dusting of icing sugar and raspberries.