Gluten-Free Blueberry Almond Cake
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 327327 cal |
| pro | 8 g8g pro |
| total fat | 26 g26g total fat |
| sat. fat | 12 g12g sat. fat |
| carb | 18 g18g carb |
| fibre | 3 g3g fibre |
| chol | 122 mg122mg chol |
| sodium | 343 mg343mg sodium |
| Sugars | 2 g2g Sugars |
Ingredients
- 1 pkg (100 g) ground almonds 1 pkg (100 g) ground almonds
- 3/4 cup Splenda® No Calorie Sweetener, Granular , Granulated3/4 cup Splenda® No calorie Sweetener, Granular, Granulated
- 2/3 cup cornmeal 2/3 cup cornmeal
- 2 tsp baking powder 2 tsp baking powder
- 1/2 tsp salt 1/2 tsp salt
- 1/2 cup butter , softened1/2 cup butter, softened
- 3/4 tsp almond extract 3/4 tsp almond extract
- 3 eggs 3 eggs
- 1/2 cup light sour cream 1/2 cup light sour cream
- 3/4 cup fresh blueberries 3/4 cup fresh blueberries
- 1/2 cup whipping cream 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
Source : SPLENDA®
- Keywords : Dessert; Gluten-free; Bake; Tea time; Almonds; Blueberries;
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