Almond And Date Cake - cooking recipe

Ingredients

1 tbsp rice flour
4 None egg whites
2 tbsp lemon juice + 1/2 tsp
1/2 cup granulated sugar
1/4 cup ground almonds
1 tbsp cocoa powder
5.5 oz dates, sliced
1 oz dried cranberries
1 cup gluten-free powdered sugar

Preparation

Preheat oven to 350\u00b0F. Lightly grease an 8 inch springform pan. Dust with rice flour then line bottom with parchment paper. Whip egg whites with a few drops of lemon juice to soft peaks. Gradually add sugar, beating until glossy, firm peaks form. Fold in almonds, cocoa powder and 1/2 tsp lemon juice. Toss dates and cranberries with rice flour then gently fold in. Transfer to prepared pan and bake for 30-35 mins, until cake begins to pull away from the sides of the pan.
Meanwhile, to make the lemon glaze, mix powdered sugar with enough lemon juice to make it spreadable.
Cool cake in pan on a wire rack for 5 mins then loosen the sides of the pan and remove. While still warm, spread lemon glaze over top. Slice and serve.