Gluten Free Almond & Date Cake

•    1 1/4 cups ground almonds
•    1/4 cup dried cranberries
•    1 cup diced dates
•    1 tbsp cocoa powder
•    4 egg whites
•    1/2 cup caster sugar
•    1 lemon
•    1 tbsp rice flour
•    Gluten-free icing sugar (for dusting)

1. Preheat your oven to 180°C
2. Line a 20cm cake tin with baking paper.
3. In a cake mixer, beat the egg whites with a few drops of lemon juice until soft peaks form.
4. Gradually add the caster sugar to the egg whites, beating continuously until the mixture becomes glossy.
5. Gently fold in the ground almonds, cocoa powder, and half of the lemon juice.
6. In a small bowl, coat the diced dates and dried cranberries with the rice flour. Then fold them into the mixture.
7. Spoon the batter into the prepared spring-form tin and spread it out evenly.
8. Bake for 30-35 minutes, or until the cake begins to pull away from the sides of the tin.
9. Leave the cake to cool in the tin for a few minutes, then transfer it to a wire rack to cool completely.

10. Once cooled, dust with gluten-free icing sugar before serving.

    Enjoy your delicious almond and date cake!