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Gluten-Free Blueberry Almond Cake
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
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 InformationAmount 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