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Ingredients
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6 eggwhites, lightly beaten
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1 3/4 cups gluten-free icing sugar mixture, sifted
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1 cup almond meal (ground almonds)
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1 1/2 tablespoons finely grated lemon rind
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185g unsalted butter, melted, cooled
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2/3 cup gluten-free plain flour, sifted
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2 passionfruit, halved
Method
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1Preheat oven to 190°C/170°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Place eggwhites in a large bowl. Add icing sugar, almond meal, lemon rind, butter and flour. Whisk until just combined (see note).
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2Spoon mixture into cases until three-quarters full. Top with passionfruit pulp. Using a skewer, swirl pulp through batter to create a marble effect. Bake for 20 to 25 minutes or until a skewer inserted into the centre of 1 cake comes out clean. Stand for 1 minute. Turn out onto a wire rack to cool completely. Serve.
Source: taste.com.au
