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Gluten-free lemon and passionfruit cakes

  • 0:05 Prep
  • 0:25 Cook
  • Makes 12


  • 6 eggwhites, lightly beaten
  • 1 3/4 cups gluten-free icing sugar mixture, sifted
  • 1 cup almond meal (ground almonds)
  • 1 1/2 tablespoons finely grated lemon rind
  • 185g unsalted butter, melted, cooled
  • 2/3 cup gluten-free plain flour, sifted
  • 2 passionfruit, halved


  • 1
    Preheat 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).
  • 2
    Spoon 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


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