Gluten free raspberry cake

Gluten free raspberry cake

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*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of Gluten free raspberry cake

  1. 5 egg whites
  2. 1 tsp white vinegar
  3. 2 cups icing sugar, sifted
  4. 1/2 cup rice flour
  5. 2 cups almond meal
  6. 1/4 cup slivered almonds
  7. 200g butter, melted
  8. 1 cup frozen raspberries
  9. 1/4 cup frozen raspberries, to serve

The instruction how to make Gluten free raspberry cake

  1. Preheat oven to 160C fan forced. Grease and line with baking paper a 20cm diameter round cake tin.
  2. Beat the egg whites with the vinegar until soft peaks form.
  3. In a large bowl, combine the icing sugar, rice flour and almond meal. Pour in the melted butter and stir to combine.
  4. Using a spatula, gradually add the eggs 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.
  5. Serve with a dusting of icing sugar and raspberries.

Nutritions of Gluten free raspberry cake

calories:
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calories: https://schema.org
calories: NutritionInformation

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