Huevo San Juan®

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Gluten Free Dried Fruit Ring Cake

40 mins
25 mins
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The ideal dessert for people who do not eat gluten, yes, it exists, and you can make it with this recipe for a Gluten Free Dried Fruit Ring Cake. This Gluten Free Dried Fruit Cake is an alkaline based food that favors a lower acidity, does not affect your digestion and is also low in calories. To add a touch to this easy dessert, you can use Greek Yoghurt.
Learn more about Huevo San Juan®


12 portions
  • 2 cups San Juan® Egg White, 180 grams ( 3.5 oz)
  • 1 1/2 cups sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon Orange zest
  • 1 3/4 cups rice flour, 300 grams (10.58 oz)
  • 1 cup butter
  • 1 cup butter, melted
  • 1/4 cups walnut, toast
  • 1/4 cups pistachio, toasted
  • 1/4 cups almond, toasted
  • 14 cups cranberry
  • 1 cup greek yogurt, 0%, for the glaze
  • 1 tablespoon bee honey, for the glaze
  • enough strawberry, to decorate
  • enough blueberry, to decorate
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Preheat the oven to 170°C (approx. 340°F).
Beat the San Juan® egg whites until they rise slightly, add the sugar, the lemon juice little by little, beat until it doubles in volume and is stable.
Fold in the grated fruit and rice flour, alternating with butter. Once incorporated, add the nuts, pistachios, almonds and blueberries.
Pour into a mold of previously greased and floured Ring cake pan with rice flour. Bake for 25 minutes, let cool and remove from mold.
For the glaze, mix the yoghurt with the honey and refrigerate until use.
Decorate the ring cake with the glaze, strawberries and blueberries.


On a platter, decorated with yogurt and fruits.


The lemon juice gives greater stability to the whites. When adding the butter, you should be careful not to add while hot otherwise the egg whites could shrink. The egg whites of San Juan® are 100% natural and free of preservatives.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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