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Gluten-Free Blueberry Almond Cake

Prep Time :
Bake Time :
Makes :
8 servings
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This recipe is:

 1 pkg (100 g) ground almonds

 3/4 cup (180 mL) SPLENDA® No Calorie Sweetener, Granulated

 2/3 cup (160 mL) cornmeal

 2 tsp (10 mL) baking powder

 1/2 tsp (2 mL) salt

 1/2 cup (125 mL) butter, softened

 3/4 tsp (4 mL) almond extract

 3 eggs

 1/2 cup (125 mL) light sour cream

 3/4 cup (180 mL) fresh blueberries

 1/2 cup (125 mL) whipping cream


In bowl, whisk together ground almonds, all but 2 tsp (10 mL) of the SPLENDA® Granulated, cornmeal, baking powder and salt; set aside.

In separate bowl, beat butter with almond extract until light. Beat in eggs, one at a time, beating well after each addition. Beat in sour cream. Stir in almond mixture. Fold in blueberries.

Pour into greased and parchment paper lined 9 inch (1.5 L) round cake pan. Bake in 350°F (180°C) oven for 35 minutes or until wooden pick inserted in centre comes out clean. Let cool on rack for 10 minutes. Remove from pan; let cool completely.

In bowl, whip cream; fold in remaining SPLENDA® Granulated. Serve a dollop of whipped cream over cake.

Nutrition Information

Amount per Serving

 Serving Size: 1 slice (1/8 of cake)

 Total Calories: 327

 Calories from Fat: 234

 Total Fat: 26 g

 Saturated Fat: 12 g

 Cholesterol: 122 mg

 Sodium: 343 mg

 Total Carbohydrates: 18 g

 Fibre: 3 g

 Sugars: 2 g

 Protein: 8 g

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