Gluten-Free Nut Bundt Cake

Huevo San Juan®
The ideal dessert for those who don't eat gluten does exist, and you can make it with this Gluten-Free Nut Bundt Cake recipe. This Nut Bundt Cake is an alkaline base food that promotes lower acidity, does not affect your digestion, and is also low in calories. To give a twist to this easy dessert, you can use Greek Yogurt.
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Ingredients
12
Servings
  • 2 cups San Juan® egg whites, 180 grams
  • 1 1/2 cups sugar
  • 1 tablespoon lime juice
  • 1 tablespoon lime zest
  • 1 tablespoon orange zest
  • 1 3/4 cups rice flour, 300 grams
  • 1 cup butter
  • 1 cup butter, melted
  • 1/4 cups walnuts, toasted
  • 1/4 cups pistachios, toasted
  • 1/4 cups almonds, toasted
  • 14 cups cranberries
  • 1 cup Greek yogurt, 0%, for the glaze
  • 1 tablespoon honey, for the glaze
  • strawberries, for decoration
  • blueberries, for decoration
Preparation
40 mins
25 mins
Low
  • Preheat the oven to 170°C.
  • Whip the San Juan® Egg Whites until slightly increased in volume, gradually add the sugar, lemon juice, whip until doubled in volume and stable.
  • Gently fold in the zest and rice flour, alternating with the butter. Once incorporated, add the walnuts, pistachios, almonds, and blueberries.
  • Pour into a previously greased and floured bundt pan with rice flour. Bake for 25 minutes, let cool, and unmold.
  • For the glaze, mix the yogurt with the honey and refrigerate until use.
  • Decorate the bundt cake with the glaze, strawberries, and blueberries.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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