1. Ingredients

I really recommend using coconut flour, but if it isn’t available, you can use more almond flour or chickpea flour as its closest substitute. Your should try to use fresh eggs as they will aerate better than old eggs. You can check the expiry date of the eggs or simply see if the eggs sink or float. Fresh eggs will sink, but old eggs will tilt upwards or float. Remember, the eggs need to be at room temperature, you can leave it on the counter for a few hours before baking. As you need to use room temperature cooled melted butter, I would melt the butter at the same time as when you leave the eggs on the counter. Feel free to use lemon zest instead of lime zest. If you can’t get your hands on fresh passionfruit, using canned passionfruit works although you won’t get the same tartness as using fresh ones.

2. Equipment

You need to use a 12 hole cupcake or muffin tin with some cupcake liners. Also, as you need to beat eggs to soft peaks, you need to use an electric beater or stand mixer. Other equipment you’d need are 2 large mixing bowls, a sieve, a cooling rack and some spatulas.

3. Eggs to soft peaks

The bowl and the utensils you use to beat the eggs needs to be clean, any grease leftover from your last bake can affect the volume of the eggs. You should use an electric beater or stand mixer. Next, make sure you use room temperature eggs, preferably fresh eggs, to achieve the most volume. Start at a medium speed and then increase the speed to medium high once the eggs are foamier. You are at soft peaks when the tips start flopping over. 

4. Fold gently

5. Sliced almond can burn

The sliced almonds can brown quite quickly, around the ten minute mark. Place some tin foil or baking paper over the bake to stop it from browning so much. The cake is great on its own, so you can omit the almond flakes if don’t have them.