Almond And Date Cake – a delicious recipe with rice flour, egg whites, lemon juice +, granulated sugar, ground almonds, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Lightly grease an 8 inch springform pan. Dust with rice flour then line bottom with parchment paper. Whip egg whites with a few drops of lemon juice to soft peaks. Gradually add sugar, beating until glossy, firm peaks form. Fold in almonds, cocoa powder and 1/2 tsp lemon juice. Toss dates and cranberries with rice flour then gently fold in. Transfer to prepared pan and bake for 30-35 mins, until cake begins to pull away from the sides of the pan.
2
Meanwhile, to make the lemon glaze, mix powdered sugar with enough lemon juice to make it spreadable.
3
Cool cake in pan on a wire rack for 5 mins then loosen the sides of the pan and remove. While still warm, spread lemon glaze over top. Slice and serve.
432
kcal
Calories
15
g
Fat
64
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tbsp rice flour, 4 None egg whites, 2 tbsp lemon juice + 1/2 tsp, 1/2 cup granulated sugar, and more.
Yes, Almond And Date Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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