This cake is gorgeously flavoured with passion fruit and it’s also gluten free!

 

1 tablespoon butter

170g (about 2 cups) ground almonds

2 heaped tbsps GF flour

170g butter, softened

1 cup sugar

4 eggs, separated

3/4 cup thick Greek yoghurt

Zest of 3 lemons

1/4 cup lemon juice

4 passion fruit, pulp

Icing sugar for dusting

 

Preheat oven to 160 C.  Line a 24cm spring form tin with baking paper.

 In a bowl, combine the ground almonds with the flour.  Set aside.

 Using an electric mixer, beat butter with sugar until light and fluffy.Add the egg yolks and continue beating until well combined.  Add the yoghurt and lemon juice and beat – don’t be concerned if it curdles a bit. Fold in the almond-flour mixture, lemon zest and passion fruit pulp. 

 In a clean bowl, beat the egg whites until stiff peaks form.  Gently fold the whites into the cake batter.  Pour into the prepared pan. 

 Bake 45 minutes until lightly browned and still slightly soft in the center.  Cool in the pan. 

 Dust top with icing sugar and serve warm or cold.