Almond & Passionfruit Custard Torte
115 g butter130 g coconut sugar3 large free range eggs + 1 egg white100 g ground almonds45 g rice flour1 tsp baking powder1/2 tsp baking soda3 tbsp freeze dried passionfruit powder1 tbsp milkWhole almonds, roughly chopped
Preheat oven to 170 degrees. Grease and line a 22cm cake tin.
Cream butter and sugar. Add the 3 eggs one at a time. Fold in almonds, flour, baking powder, baking soda, passionfruit powder and milk. Whisk egg white until soft peaks form. Gently fold through mixture.Pour into tin and smooth top. Sprinkle over almonds.
Bake for 35-40 minutes or until skewer comes out clean.
Dust with icing sugar before serving.