Gluten-Free Blueberry Almond Cake
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| Total Calories | 327 |
| Total Fat | 26 g |
| saturated_fat | 12 g |
| Cholesterol | 122 mg |
| Sodium | 343 mg |
| Carbohydrate | 18 g |
| Fibre | 3 g |
| Sugars | 2 g |
| Protein | 8 g |
Suggested Recipes
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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
Preparation:
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. 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.
Additional Information
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Developed by the Canadian Living Test Kitchen
Source
SPLENDA®
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