Almond and Date Cake

RECIPESPLUS
9Ingredients
55Minutes
150Calories

Ingredients

US|METRIC
  • 1 tablespoon rice flour
  • 4 egg whites
  • 2 tablespoons lemon juice (+ 1/2 tsp)
  • 1/2 cup granulated sugar
  • 1/4 cup ground almonds
  • 1 tablespoon cocoa powder
  • 5 1/2 ounces dates (sliced)
  • 1 ounce dried cranberries
  • 1 cup gluten free powdered sugar
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    Made it

    Directions

    1. Preheat oven to 350°F. 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.
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    NutritionView More

    150Calories
    Sodium1% DV30mg
    Fat3% DV2g
    Protein6% DV3g
    Carbs11% DV33g
    Fiber8% DV2g
    Calories150Calories from Fat20
    % DAILY VALUE
    Total Fat2g3%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium30mg1%
    Potassium200mg6%
    Protein3g6%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber2g8%
    Sugars28g56%
    Vitamin A2%
    Vitamin C4%
    Calcium2%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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