Gluten-free lemon and passionfruit cakes

Indulge in the zesty delight of gluten-free lemon and passionfruit cakes made with fluffy egg whites, powdered sugar, almonds, and a hint of lemon zest. Perfect for any occasion, these moist, buttery treats are complemented by the tropical sweetness of fresh passion fruits. Simple to make and irresistibly delicious!

  • 03 Feb 2025
  • Cook time 25 min
  • Prep time 5 min
  • 10 Servings
  • 7 Ingredients

Gluten-free lemon and passionfruit cakes

Indulge in the zesty and tropical flavors of these gluten-free lemon and passionfruit cakes. This delightful recipe combines the tanginess of lemon with the exotic sweetness of passionfruit, all without compromising on your dietary needs. Perfect for a sunny afternoon tea or a glamorous dessert, these cakes will surely impress your friends and family.

Ingredients:

6 egg whites
200g
2 cups powdered sugar
320g
1 cup almonds
120g
2 tbsp lemon zest
30g
2/3 cup butter
150g
2/3 cup all-purpose white wheat flour
80g
2 passion fruits
80g

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with cupcake liners.
2. Prepare the Dry Ingredients: In a large bowl, sift together the powdered sugar and gluten-free all-purpose flour. Add the ground almonds and lemon zest, then whisk everything together until well combined.
3. Whip the Egg Whites: In a separate, clean bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form. This will take about 2-3 minutes.
4. Combine Wet Ingredients: Melt the butter in a small saucepan over low heat or in the microwave. Once melted, allow it to cool slightly.
5. Incorporate Wet Ingredients into Dry: Gradually pour the melted butter into the dry ingredients, stirring gently until well mixed.
6. Fold in Egg Whites: Gently fold the whipped egg whites into the batter a little at a time until fully incorporated, being careful not to deflate the mixture.
7. Add Passionfruit: Cut the passion fruits in half and scoop out the pulp. Carefully fold the passionfruit pulp into the batter.
8. Fill the Molds: Spoon the batter into the prepared muffin tin or cupcake liners, filling each about 2/3 full.
9. Bake: Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
10. Cool: Allow the cakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
11. Serve: Once completely cool, enjoy your gluten-free lemon and passionfruit cakes plain or with a dusting of powdered sugar on top.

Tips:

- Ensure you beat the egg whites until they form stiff peaks; this will give your cakes a light and airy texture.

- Use fresh lemon zest for the best flavor. Pre-packaged zest can lose its potency over time.

- If you can't find fresh passionfruit, you can use passionfruit puree as an alternative.

- To make these cakes dairy-free, you can replace the butter with a dairy-free alternative like coconut oil or margarine.

- Almonds can be ground at home using a food processor if you don't have almond flour on hand.

- Let the cakes cool in the pan for about 10 minutes before transferring them to a wire rack; this helps prevent them from breaking apart.

With their exquisite balance of tangy lemon and sweet passionfruit, these gluten-free cakes are bound to become a favorite in your dessert repertoire. Whether you're catering to gluten-free diets or simply looking for a fresh and delicious treat, these cakes offer a perfect solution. Enjoy them with a cup of tea or coffee, and share the joy with your loved ones.

Nutrition Facts
Serving Size100 grams
Energy
Calories 350kcal18%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 44g12%
Fiber 2.58g7%
Sugar 33g33%
Fat
Fat 18g22%
Saturated 7g24%
Cholesterol 36mg-
Vitamins
Vitamin A 120ug13%
Choline 11mg2%
Vitamin B1 0.05mg4%
Vitamin B2 0.23mg18%
Vitamin B3 0.71mg4%
Vitamin B6 0.03mg2%
Vitamin B9 10ug2%
Vitamin B12 0.02ug1%
Vitamin C 2.40mg3%
Vitamin E 3.08mg21%
Vitamin K 1.11ug1%
Minerals
Calcium, Ca 40mg3%
Copper, Cu 0.16mg17%
Iron, Fe 0.72mg7%
Magnesium, Mg 40mg10%
Phosphorus, P 80mg6%
Potassium, K 160mg5%
Selenium, Se 6ug11%
Sodium, Na 36mg3%
Zinc, Zn 0.50mg5%
Water
Water 27g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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