CAKE: 1 cup brown rice flour, ½ cup millet flour, ½ cup finely ground almond mea,l 2 teaspoons baking powder, ½ teaspoon fine sea salt, ½ teaspoon lemon zest, 4 large egg whites, 2 large egg yolks, ½ cup agave 2 tablespoons honey, tablespoons butter, softened, 5 tablespoons almond milk or rice milk.
TOPPING: 1 cup whole almonds, ¼ cup sugar-free apricot jam, 2 tablespoons honey.
1. Pre-heat oven to 180 degrees C. Grease a round 9” cake pan and line with baking paper.
2. In a large bowl, whisk together brown rice flour, millet flour, almond meal, baking powder and salt. Set aside. 3. In a dry glass bowl, beat 4 egg whites with a hand mixer until they form stiff peaks, set aside. 4. Mix remaining ingredients in a small bowl and add to dry mixture. Stir just until combined. Fold egg whites into batter ⅓ at a time. 5. Scatter almonds evenly on the bottom of the cake pan. In a small saucepan, warm honey and apricot jam for 30 seconds, creating a glaze. Glaze should be heated just enough to thin it out, and slowly pour evenly over almonds in the bottom of the cake pan. Pour batter over almonds and glaze and bake for 40 minutes or until a cake tester comes out clean.
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