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Old 11-14-2003, 01:39 PM   #1
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Almond flour cake is DELICIOUS!!

I highly recommend this recipe. YUM!!!

Classic Almond Flour
Pound Cake


Ingredients:
1 cup butter (2 sticks) softened at room temperature*
1 cup Splenda
5 eggs - at room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract

Cream butter and Splenda well. Add eggs - one at a time - beating well after each. Mix almond flour with baking powder and add egg to mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350░F for 50-55 minutes.

Alternatively, for a creamier cake, use 1/2 cup butter (1 stick) and 1/2 cup softened full-fat cream cheese. Also change flavors for this cake by using different extract flavors and even food color if you like.

Makes 12 servings. 5.5 grams of carbohydrate per serving when using all butter. With cream cheese, allow 6.1 grams of carbohydrate per serving.
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Old 11-14-2003, 01:53 PM   #2
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Almond Flour?

This recipe sounds great! Would love to try it. Could you tell me one more time what almond flour is and if it is just ground up almonds, how many I would need to make 2 cups? I know it has been posted before but I can't find it.
Thanks
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Old 11-14-2003, 02:03 PM   #3
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jdennysgirl yes it is just ground up almonds. You can either do it yourself or they do sell it in stores. I have only been so far able to find it at a Safeway. Cant find it a Walmart. But thats ok.
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Old 11-14-2003, 02:10 PM   #4
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I tried doing the Almond Flour myself and it didn't turn out, at all. I don't have a very good food proccessor though. I bought my almond flour from the health food store today.
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Old 11-14-2003, 02:11 PM   #5
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How many almonds?

About how many almonds would I need to buy to make 2 cups? Any idea?

Thanks again
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Old 11-14-2003, 02:16 PM   #6
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It takes approximately 6 ounces of almonds to get 2 cups ground almonds.
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Old 11-15-2003, 03:12 AM   #7
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hmmm, almond flour is really expensive at the health food store, much less so on the net-but then theres shipping.... but I do have a cheap hand powered grain grinder-the kind that makes flour from wheat. will it work on almonds or turn them into almond butter? just wondering if anyone has tried "grind your own" compared to the blender technique?
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Old 11-15-2003, 03:54 AM   #8
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I use my coffee grinder. I roast my skinned almonds until they turn slightly darker then let them cool. Then I pulse them in my coffee grinder. Don't just let it run or you will get almond butter. Roasting them makes the world of difference!
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Old 11-15-2003, 05:40 AM   #9
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I grind my own in a coffee grinder and that works well.

Roasting them? never tried that. What's the difference?
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Old 11-15-2003, 03:09 PM   #10
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JACLYN, I JUST PUT THIS IN THE OVEN. I TASTED THE BEATERS, AND OMG, IT WAS WONDERFUL. I AM THINKING OF DOING SOME STRAWBERRY SAUCE AND WHIPPED CREAM WITH IT. WHAT DO YOU THINK? OPP, SORRY ABOUT THE ALL CAPS. JUST NOTICED JULIE
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Old 11-15-2003, 04:34 PM   #11
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Sarah, if you roast almonds the natural sweet oils in them come out and they taste much better.
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Old 11-15-2003, 06:32 PM   #12
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I just wanted to add that next time I WILL NOT cook mine in a springform pan. I did this time and some of the butter seeped out and got on the bottom of my oven. Last night when I turned on the broiler to broil a steak and the house filled up with smoke. I had to have hubby clean it today.
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Old 11-15-2003, 08:42 PM   #13
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LMonty, almonds are too oily and will grind better in a coffee grinder. I tried to grind some in my grain mill and it made a sticky mess. I've since bought a little Proctor Silex coffee grinder on sale at Rite Aid for $10 and it works great for grinding nuts and flax seed.

Last edited by woodswoman; 11-15-2003 at 08:43 PM..
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Old 11-16-2003, 05:33 PM   #14
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Great, woodswoman, thanks!
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Old 11-16-2003, 05:39 PM   #15
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If I remember correctly, Dottie adjusted this recipe by using only 1/2 cup butter and adding 1/2 cup sour cream. It made the cake less greasy and tasted quite wonderful. I haven't made it in a looooong time, but still have the recipe in my binder.
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Old 11-16-2003, 06:04 PM   #16
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If anyone doesn't care to grind their own nuts and they have access to Bob's Red Mill products in a local store, they now have Almond meal/flour. In our store it was 5.99 lb. but you can get it cheaper at almonds on line. The texture of this type product is much finer than just ground almonds and works better in recipes.
JL
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Old 03-06-2004, 08:37 AM   #17
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This cake is absolutely delicious!!! Definitely a nice treat for a special occasion. I'm making one for my Mother's birthday today. She's also on Atkins. I also have one of Beachgirl's Cheesecakes in the oven right now.

I used only half the butter and used cream cheese for the other half. It's very creamy. YUM!

Josephine
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Old 03-06-2004, 08:59 AM   #18
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Another verion of this cake is to replace 1 stick of butter with 4oz. cream cheese. I always use a bundt pan to make this and cook it for 55 minutes. I also use 1/2 cup of a mix of sugar subs and 1/2 liqiud splenda to save on carbs.
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Old 03-06-2004, 11:01 AM   #19
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Tator head, that's almost exactly what I did including the bundt pan but I used almond extract and butter extract and didn't add the lemon juice. It's out of the oven and smelling heavenly!

Josephine
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Old 03-06-2004, 12:31 PM   #20
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Do you think you would be able to substitute some of the DaVinci syrup for the splenda? That would lower carbs...
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Old 03-07-2004, 10:18 PM   #21
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I made this tonight using liquid splenda rather than the granular.

I think next time I will try doing the 1/2 butter - 1/2 sour cream adjustment because although it had a great taste, it was WAY too greasy.

I cooked it in a foil pan and am about to go let it cool on papertowels to help the drainage instead of letting it sit in the pan.
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Old 03-13-2004, 07:34 AM   #22
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I'm making this into a coffee cake today for my "birthday celebration". It was suggested by my 11yo son who LOVES this cake!
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Old 03-13-2004, 08:25 AM   #23
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Squishy!

I found this cake extremely squishy (greasy) when made with the original way. Makes ones life full of sound effects for a while. It's got to be better with less butter. Just my opinion.
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Old 03-13-2004, 10:42 AM   #24
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I dont understand springfoam pans. 2 years ago i bought one to make cheesecake and all the water ended up in my cheesecake.....help or ideas??? I will probably try the bundt idea i guess
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Old 03-13-2004, 10:42 AM   #25
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I dont understand springfoam pans. 2 years ago i bought one to make cheesecake and all the water ended up in my cheesecake.....help or ideas??? I will probably try the bundt idea i guess
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Old 03-13-2004, 10:43 AM   #26
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I dont understand springfoam pans. 2 years ago i bought one to make cheesecake and all the water ended up in my cheesecake.....help or ideas??? I will probably try the bundt idea i guess
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Old 03-16-2004, 06:34 AM   #27
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[COLOR=darkblue]Sounds YUMMY... However I would have to cut one piece and freeze the rest, 'cause I'll eat the whole thing!![/COLOR]
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Old 03-16-2004, 06:59 AM   #28
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This sounds great! Could you substitute DaVincis instead of the splenda? Do you think it would turn out the same?
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Old 03-16-2004, 07:31 AM   #29
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Helper, I agree that the cake was a little too greasy. I enjoyed it cold much better than warm because of it. I used the lemon flavoring and it did have a nice taste.
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Old 03-16-2004, 08:03 AM   #30
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To Deb in Ohio ~ try taking 2 sheets of aluminum foil, connecting them and surround your spring form pan in foil. This will keep the water out. I've also read (and tried successfully) to put the pan of water on the shelf below the cheesecake, and not put the ch.cake directly in the water. *▄*
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