Almond Cake

Click to enlarge

Click to enlarge

I came up with this tasty almond cake today! I was out of almond flour so had to grind my own almonds….that’s why the pic shows dark flecks in the batter.  The color will be much lighter using commercial almond flour.  Hubby gave it a thumbs up and he’s my toughest lo-carb critic.  The lecithin is not absolutely essential, but it really improves the texture of lo-carb baked goods.  It’s available at most health food stores and various places on-line.  Not acceptable until OWL.  This makes a wonderful banana, orange or lemon cake, by using those extracts instead of vanilla.  Add a little zest in addition to extract if making a lemon or orange version, for even better flavor.  Once you get to the fruits rung of OWL, ½ ripe banana mashed and added to this batter makes a lovely banana cake to which you can add a banana cream cheese frosting.  :)  Store leftover cake in the refrigerator.  I discovered,  like many low-carb baked goods, this one does not keep well on the counter.  So be sure you store it in the refrigerator.INGREDIENTS:

½ c. CarbQuick Bake Mix

1 c. almond flour

4 T. lecithin granules (or oat fiber if you prefer)

1 tsp. baking powder

1 c. granular Splenda

5 eggs

1 stick butter

4 oz. cream cheese

2 tsp. vanilla

DIRECTIONS:

Bring eggs, butter and cream cheese to room temperature.  Beat them with electric mixer until smooth.  Add vanilla.  Add remaining ingredients and stir well with spoon.  Pour into greased deep round cake pan.  Bake at 350º for 45 minutes.  Toothpick test at center to be sure it’s done.  Cool and  serve.

NUTRITIONAL INFO: Serves 10, each serving contains:

176.6 calories

15.9 g  fat

5.8 g  carbs

3.7 g  fiber

7.3 g  protein

145 mg. sodium

2.1 g NET CARBS

About these ads
By Peggy Posted in Cakes

2 comments on “Almond Cake

  1. I’ve been exploring your site…it’s wonderful!! Have a whole bunch of your
    recipes in mind for trying in the near future. This almond cake is probably
    slated to be first, since that was what I was originally looking for. What I’m
    wanting to know is where did you find such a beautiful pan? I’m kind of a
    cake-pan junkie, and have quite a few…but THIS is really gorgeous and I’d
    SO like to get one. .Thanks for all your creativity ahead of time…Jenn

    • Welcome to the site, Jenny! I think you’ll like the almond cake. This one was baked in a sunflower latex pan I found at my local Tuessday Morning one day. It’s smaller, less shallow (8″ in diameter, 3″ deep) than the Nordic/Bundt version of the sunflower pans. But most low-carb cake recipes cook up smaller than traditional sugar cakes IMO, so this pan works out nicely for them. And the cakes just pop right out of it so easily. Happy baking and happy recipe exploring to you!

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s