This gluten-free cake is really easy to make and filled with protein. Almonds are a rich source of mono-unsaturated fats, fat-soluble vitamins and a plethora of minerals. They’re also a highly concentrated source of many health-giving phytochemicals and a great protein source.
Makes: A 23cm cake
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Cake
- 170g almond meal
- 170g sweetener (rice-malt syrup, honey or maple syrup)
- 4 large eggs, room temperature & carefully separated
- ½ tsp bicarb soda
- ½ tsp sea salt
- 1 tsp vanilla powder or paste
- ½ tsp cream of tartar
-
- Syrup
- 2 tbsp sweetener (rice-malt syrup, honey or maple syrup)
- 2 tbsp hot water
- Zest 1 small lemon
- Punnet fresh blueberries
Method
- Preheat oven to 180ºC. Grease 23cm springform round cake tin. Shake a little almond meal over base and sides if you like to make it really non-stick.
- In food processor mix almond meal, sweetener of choice, egg yolks, bicarb soda, sea salt and vanilla until well combined. Set aside in large mixing bowl.
- In clean and completely dry food processor or bowl, whisk egg whites to form strong peaks (as for meringue). I generally do this by whisking it until it becomes foamy. Then add cream tartar and mix until peaks form. Stop beating as soon as strong white peaks form.
- Gently fold half of egg white into almond batter. Fold in remaining egg white and pop in oven for 20–25 mins or until cooked in middle.
- Remove outer ring from tin and allow to cool before removing base.
- To make syrup, combine sweetener, hot water and zest in small bowl. Toss through blueberries and place syrup on top of cake.
- Serve immediately.
- Tip: I’m generally a throw-it-all-in kind of baker, but by separating the egg whites you will achieve a much lighter cake. I believe it’s worth a little extra effort to beat the egg white. If you do have an egg white disaster or can’t be bothered, you will just have a heavier but still delicious cake.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
