Spiced Rum Almond Cake
An interesting twist to the traditional Christmas cake that happens to be completely gluten-free!
Servings Prep Time
8 20
Cook Time
40
Servings Prep Time
8 20
Cook Time
40
Instructions
  1. Preheat the oven to 180°C and place a parchment paper on the bottom of a springform pan.
  2. In a large clean bowl with an electric hand mixer, beat the egg whites, starting on low speed and gradually increasing the speed. When the egg whites start to froth, add the salt and vinegar. As they begin to increase in volume, add 1/4 cup of sugar, a little at a time and continue to beat the eggs whites. Beat until soft peaks form. It will look like a meringue sort of mixture.
  3. In a large bowl, beat together the egg yolks, lemon zest, and remaining 1/4 cup sugar until smooth.
  4. In another bowl, whisk together the almond powder, spices, and baking powder. Add the dry ingredients to the egg yolk mixture and beat until smooth.
  5. Fold the beaten egg whites into the almond mixture a large scoopful at a time. Make sure that this step is followed carefully in order to create a light batter.
  6. Pour the batter into the prepared springform pan and place in the oven. Bake for about 40 mins.
  7. Remove from the oven and let it cool. Transfer the cake to a serving plate.
  8. Spread the caramel sauce all over the cake evenly and decorate with the roasted raisins.