Post by JJ Judkins on Sept 27, 2007 21:58:04 GMT -6
RASPBERRY-ALMOND CRUMB CAKE
3 1/2 ounces almond flour, 3/4 cup plus 2 tablespoons
1/3 cup granular Splenda *
1/8 teaspoon salt
1/4 cup cold butter, cut into small cubes
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sour cream
2 tablespoons heavy cream
1 teaspoon vanilla
1 egg
3 ounces cream cheese
2 tablespoons granular Splenda or equivalent liquid Splenda
1/8 teaspoon almond extract
1 egg white
1/3 cup sugar free raspberry jam (or flavor of your choice)
3/4 ounce sliced almonds, 2 tablespoons
In a medium bowl, mix the almond flour, 1/3 cup granular Splenda and
salt; cut in butter until you get coarse crumbs. Reserve 1/2 crumb
mixture for topping and keep chilled until needed.
To remaining nut mixture, add baking powder, baking soda, sour cream,
heavy cream, vanilla and whole egg. Beat on medium speed with mixer
until blended. Spread in greased 8-inch round cake pan.
In same mixing bowl, beat cream cheese, 2 tablespoons granular
Splenda (or 1/4 teaspoon liquid), almond extract and egg white on
medium speed until smooth. Spread evenly over batter in pan. Top with
dollops of jam. Sprinkle reserved topping and sliced almonds over the
top. Bake at 350ยบ 30 minutes, or until cake springs back when lightly
touched. Cool before serving.
Makes 8 servings
Can be frozen
* Granular Splenda is required here. Liquid would not get evenly
distributed throughout the mixture.
With sugar free jam and granular Splenda:
Per Serving: 234 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g
Dietary Fiber; 7g Net Carbs
With sugar free jam and liquid Splenda:
Per Serving: 233 Calories; 21g Fat; 6g Protein; 8g Carbohydrate; 2g
Dietary Fiber; 6g Net Carbs
This is so pretty and delicate. It would be lovely for breakfast or
tea. I used blackberry sugar free preserves for mine, but you can use
any flavor. The servings are small, but satisfying.
3 1/2 ounces almond flour, 3/4 cup plus 2 tablespoons
1/3 cup granular Splenda *
1/8 teaspoon salt
1/4 cup cold butter, cut into small cubes
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sour cream
2 tablespoons heavy cream
1 teaspoon vanilla
1 egg
3 ounces cream cheese
2 tablespoons granular Splenda or equivalent liquid Splenda
1/8 teaspoon almond extract
1 egg white
1/3 cup sugar free raspberry jam (or flavor of your choice)
3/4 ounce sliced almonds, 2 tablespoons
In a medium bowl, mix the almond flour, 1/3 cup granular Splenda and
salt; cut in butter until you get coarse crumbs. Reserve 1/2 crumb
mixture for topping and keep chilled until needed.
To remaining nut mixture, add baking powder, baking soda, sour cream,
heavy cream, vanilla and whole egg. Beat on medium speed with mixer
until blended. Spread in greased 8-inch round cake pan.
In same mixing bowl, beat cream cheese, 2 tablespoons granular
Splenda (or 1/4 teaspoon liquid), almond extract and egg white on
medium speed until smooth. Spread evenly over batter in pan. Top with
dollops of jam. Sprinkle reserved topping and sliced almonds over the
top. Bake at 350ยบ 30 minutes, or until cake springs back when lightly
touched. Cool before serving.
Makes 8 servings
Can be frozen
* Granular Splenda is required here. Liquid would not get evenly
distributed throughout the mixture.
With sugar free jam and granular Splenda:
Per Serving: 234 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g
Dietary Fiber; 7g Net Carbs
With sugar free jam and liquid Splenda:
Per Serving: 233 Calories; 21g Fat; 6g Protein; 8g Carbohydrate; 2g
Dietary Fiber; 6g Net Carbs
This is so pretty and delicate. It would be lovely for breakfast or
tea. I used blackberry sugar free preserves for mine, but you can use
any flavor. The servings are small, but satisfying.