115 g butter 130 g coconut sugar 3 large free range eggs + 1 egg white 100 g ground almonds 45 g rice flour 1 tsp baking powder 1/2 tsp baking soda 3 tbsp freeze dried passionfruit powder 1 tbsp milk Whole 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.