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.

Instructions:

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.

Gluten-free lemon and passionfruit cakes FAQ:

What is the baking time for gluten-free lemon and passionfruit cakes?

Bake the cakes in a preheated oven at 350°F (175°C) for about 15-20 minutes. They are done when golden brown and a toothpick inserted in the center comes out clean.

How should I store leftover gluten-free cakes?

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, or freeze for up to 3 months.

Can I substitute the egg whites in this recipe?

Yes, you can use aquafaba (chickpea water) as a vegan substitute for egg whites at a 3:1 ratio. However, the texture may vary slightly.

What pan size is best for this recipe?

This recipe is designed for a standard muffin tin or cupcake liners. You can use a mini muffin tin for smaller portions, but adjust the baking time accordingly.

How do I know when the cakes are done?

Check for doneness by inserting a toothpick into the center of a cake. If it comes out clean or with just a few crumbs, the cakes are ready.

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.