Gluten-Free Blueberry Almond Cake
This recipe makes 8 servings
| Nutritional Info | |
|---|---|
| Per serving: about | - |
| cal | 327 |
| pro | 8 g |
| total fat | 26 g |
| sat. fat | 12 g |
| carb | 18 g |
| fibre | 3 g |
| chol | 122 mg |
| sodium | 343 mg |
| Sugars | 2 g |
Ingredients
-
1 pkg ground almonds
3/4 cup Splenda® No calorie Sweetener, Granular, Granulated
2/3 cup cornmeal
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
3/4 tsp almond extract
3 eggs
1/2 cup light sour cream
3/4 cup fresh blueberries
1/2 cup 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:
-
Developed by the Canadian Living Test Kitchen
Tags:
Source: SPLENDA®
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