The Gluten Free White Chocolate Cake was SO yum it barely made it through the day I cooked it!
It’s lovely paired with coffee or tea, or a great dessert on special ocassions when you have a guest who has gluten intolerance.
We have loads of other gluten free recipes, in our gluten free recipe section, check them out!
Method
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In a saucepan over a low heat, combine white chocolate, butter and caster sugar until melted and dissolved.
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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.
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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.
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Pour into a lined round tin and bake for 50 minutes at 180 degrees.
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Cover with foil if the top browns quickly. Cool for 5 minutes in the tin then turn onto a drying rack.
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Sprinkle the gluten free white chocolate cake with icing sugar.
This recipe is suitable to freeze.
