Ingredients:
4 egg whites
Juice of 1/2 lemon
100g (1/2 cup) caster sugar
120g ground almonds
200g sliced dates
1 tablspoon rice flour
lemon glaze
Lemon glaze:
180g (1 cup) icing sugar
2 tablespoons lemon juice
Method:
Grease a 20cm springform pan and dust with rice flour. Line bottom with baking paper.
Pre-heat oven to 180 degrees (350 Fahrenheit).
In a large bowl beat egg whites, using an electric mixer, with a few drops of lemon juice. When the whites start to thicken begin to gradually add the sugar. Beat until egg whites make firm peaks when the beaters are lifted.
Fold in ground almonds and remaining lemon juice. Toss the sliced dates with the rice flour and gently fold into the mixture.
Turn cake mixture into the prepared pan and bake for 30 minutes, or until the cake begins to pull away from the sides of the pan. Let cake rest in the pan on a wire rack for five minutes then loosen the sides of the pan and remove. Let cake cool on a rack. While warm top with lemon glaze.
Lemon glaze:
Mix icing sugar with enough lemon juice (about 2 tablespoons. to make a soft spreading consistency. Top cake with glaze and cool completely.
Variations:
- Any ground nut, such as hazelnut, walnut or pecan can be substituted for the ground almonds.
- Try sliced prunes, dried cranberries or dried apricots in place of the dates.
- Add 1 tablespoon pure cocoa powder for a mild chocolate flavour.
Serving size: Serves 8
Cooking time: Less than 60 minutes