Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- White Chocolate
- Caster Sugar
- Almond Meal
- Eggs, Separated
In a saucepan over a low heat, combine white chocolate, butter and caster sugar until melted and dissolved.
Remove from heat and allow to cool for a few minutes but don't let it set. Add the egg yolks one at a time, stirring after each addition.
Add the almond meal and mix until well combined. Whisk the egg whites until stiff then pour the almond mixture into the egg whites and fold gently to combine.
Pour into a lined round tin and bake for 50 minutes at 180 degrees.
Cover with foil if the top browns quickly. Cool for 5 minutes in the tin then turn onto a drying rack.
Sprinkle the gluten free white chocolate cake with icing sugar.
Suitable for freezing.
Recipe by Cassy Billingsley