Almond flour cake is DELICIOUS!!

Jacyln · 11-14-2003, 01:39 PM

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.

jdennysgirl · 11-14-2003, 01:53 PM

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

WMA#1 · 11-14-2003, 02:03 PM

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.

Jacyln · 11-14-2003, 02:10 PM

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.

jdennysgirl · 11-14-2003, 02:11 PM

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

Thanks again

LindaSue · 11-14-2003, 02:16 PM

It takes approximately 6 ounces of almonds to get 2 cups ground almonds.

LMonty911 · 11-15-2003, 03:12 AM

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?

LisaUK · 11-15-2003, 03:54 AM

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!

11-15-2003, 05:40 AM

I grind my own in a coffee grinder and that works well.

Roasting them? never tried that. What's the difference?

SCOTTSDALEJULIE · 11-15-2003, 03:09 PM

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

LisaUK · 11-15-2003, 04:34 PM

Sarah, if you roast almonds the natural sweet oils in them come out and they taste much better.

Jacyln · 11-15-2003, 06:32 PM

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.

woodswoman · 11-15-2003, 08:42 PM

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.

LMonty911 · 11-16-2003, 05:33 PM

Great, woodswoman, thanks!

NorthernNisse · 11-16-2003, 05:39 PM

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.

jlatislaw · 11-16-2003, 06:04 PM

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

Can'twaittobethin! · 03-06-2004, 08:37 AM

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

Tater Head · 03-06-2004, 08:59 AM

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.

Can'twaittobethin! · 03-06-2004, 11:01 AM

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

03-06-2004, 12:31 PM

Do you think you would be able to substitute some of the DaVinci syrup for the splenda? That would lower carbs...

Jenifer_in_CA · 03-07-2004, 10:18 PM

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.

Robinrs · 03-13-2004, 07:34 AM

I'm making this into a coffee cake today for my "birthday celebration". It was suggested by my 11yo son who LOVES this cake!

helper · 03-13-2004, 08:25 AM

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.
helper

DEBI IN OHIO · 03-13-2004, 10:42 AM

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

DEBI IN OHIO · 03-13-2004, 10:42 AM

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

DEBI IN OHIO · 03-13-2004, 10:43 AM

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

mmorris · 03-16-2004, 06:34 AM

[COLOR=darkblue]Sounds YUMMY... However I would have to cut one piece and freeze the rest, 'cause I'll eat the whole thing!![/COLOR]

Sleepy · 03-16-2004, 06:59 AM

This sounds great! Could you substitute DaVincis instead of the splenda? Do you think it would turn out the same?

Nana Susie · 03-16-2004, 07:31 AM

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.

SSin-Deb · 03-16-2004, 08:03 AM

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. *Ü*

11-14-2003, 01:53 PM	#2
jdennysgirl Senior LCF Member Join Date: Jan 2002 Location: Indiana Posts: 320 Gallery: jdennysgirl	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

11-14-2003, 02:11 PM	#5
jdennysgirl Senior LCF Member Join Date: Jan 2002 Location: Indiana Posts: 320 Gallery: jdennysgirl	How many almonds? About how many almonds would I need to buy to make 2 cups? Any idea? Thanks again

11-15-2003, 08:42 PM	#13
woodswoman Major LCF Poster! Join Date: May 2003 Posts: 2,831 Gallery: woodswoman Stats: 157/120/125 WOE: Atkins Start Date: 4/21/03	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..

03-13-2004, 08:25 AM	#23
helper Senior LCF Member Join Date: May 2003 Location: Southern Maryland Posts: 851 Gallery: helper	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. helper

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11-14-2003, 01:39 PM	#1
Jacyln Senior LCF Member Join Date: Oct 2003 Posts: 217 Gallery: Jacyln	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.

11-14-2003, 02:03 PM	#3
WMA#1 Senior LCF Member Join Date: Sep 2003 Location: Sunnyside, WA Posts: 227 Gallery: WMA#1 Stats: ???/???/150 WOE: Low Carb Calorie Counting Start Date: Sept 03 1st time ~	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.

11-14-2003, 02:10 PM	#4
Jacyln Senior LCF Member Join Date: Oct 2003 Posts: 217 Gallery: Jacyln	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.

11-14-2003, 02:16 PM	#6
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,437 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	It takes approximately 6 ounces of almonds to get 2 cups ground almonds.

11-15-2003, 03:12 AM	#7
LMonty911 Senior LCF Member Join Date: Aug 2003 Location: Under Carolina Blue Skies Posts: 474 Gallery: LMonty911 Stats: 156/122/125 5' 3.5" WOE: Atkins-maintenance Start Date: 8/18/03	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?

11-15-2003, 03:54 AM	#8
LisaUK MAJOR LCF POSTER! Join Date: Jun 2003 Location: London, England Posts: 1,712 Gallery: LisaUK Stats: Start: 266 Current: 212 WOE: Atkins/Dr Clark Start Date: April 2003 - health reasons	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!

11-15-2003, 05:40 AM	#9
sarahj Posts: n/a Gallery: sarahj	I grind my own in a coffee grinder and that works well. Roasting them? never tried that. What's the difference?

11-15-2003, 03:09 PM	#10
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	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

11-15-2003, 04:34 PM	#11
LisaUK MAJOR LCF POSTER! Join Date: Jun 2003 Location: London, England Posts: 1,712 Gallery: LisaUK Stats: Start: 266 Current: 212 WOE: Atkins/Dr Clark Start Date: April 2003 - health reasons	Sarah, if you roast almonds the natural sweet oils in them come out and they taste much better.

11-15-2003, 06:32 PM	#12
Jacyln Senior LCF Member Join Date: Oct 2003 Posts: 217 Gallery: Jacyln	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.

11-16-2003, 05:33 PM	#14
LMonty911 Senior LCF Member Join Date: Aug 2003 Location: Under Carolina Blue Skies Posts: 474 Gallery: LMonty911 Stats: 156/122/125 5' 3.5" WOE: Atkins-maintenance Start Date: 8/18/03	Great, woodswoman, thanks!

11-16-2003, 05:39 PM	#15
NorthernNisse Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Minnetonka, Minnesota Posts: 7,924 Gallery: NorthernNisse Stats: 234/180/180 5'7.5" WOE: Atkins '72	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.

11-16-2003, 06:04 PM	#16
jlatislaw Major LCF Poster! Join Date: Jul 2002 Location: SW Mich Posts: 1,497 Gallery: jlatislaw WOE: JUDDD Start Date: June 18, 2012	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

03-06-2004, 08:37 AM	#17
Can'twaittobethin! Senior LCF Member Join Date: Sep 2003 Location: PA Posts: 173 Gallery: Can'twaittobethin! Stats: 218/154/140; 215/196/150 WOE: Atkins Start Date: 8/17/2003	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

03-06-2004, 08:59 AM	#18
Tater Head Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Austin Texas Posts: 3,927 Gallery: Tater Head Stats: start weight 200/196.5 /goal 150 WOE: Protein Power	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.

03-06-2004, 11:01 AM	#19
Can'twaittobethin! Senior LCF Member Join Date: Sep 2003 Location: PA Posts: 173 Gallery: Can'twaittobethin! Stats: 218/154/140; 215/196/150 WOE: Atkins Start Date: 8/17/2003	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

03-06-2004, 12:31 PM	#20
skellee Posts: n/a Gallery: skellee	Do you think you would be able to substitute some of the DaVinci syrup for the splenda? That would lower carbs...

03-07-2004, 10:18 PM	#21
Jenifer_in_CA Major LCF Poster! Join Date: Jun 2002 Location: Sunnyvale, CA Posts: 2,070 Gallery: Jenifer_in_CA WOE: Atkins Start Date: 6/28/04	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.

03-13-2004, 07:34 AM	#22
Robinrs Senior LCF Member Join Date: Feb 2004 Posts: 76 Gallery: Robinrs WOE: Atkins Start Date: January 2004	I'm making this into a coffee cake today for my "birthday celebration". It was suggested by my 11yo son who LOVES this cake!

03-13-2004, 10:42 AM	#24
DEBI IN OHIO Blabbermouth!!! Join Date: Jul 2002 Location: Ohio Posts: 5,991 Gallery: DEBI IN OHIO Stats: 235.5/-----/150ish? WOE: Diabetic.lower carbs Start Date: 05/01, restart 2/22/08 again	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

03-13-2004, 10:43 AM	#26
DEBI IN OHIO Blabbermouth!!! Join Date: Jul 2002 Location: Ohio Posts: 5,991 Gallery: DEBI IN OHIO Stats: 235.5/-----/150ish? WOE: Diabetic.lower carbs Start Date: 05/01, restart 2/22/08 again	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

03-16-2004, 06:34 AM	#27
mmorris Blabbermouth!!! Join Date: May 2003 Location: White Mountains, NH Posts: 5,628 Gallery: mmorris Stats: 268/128-Goal Weight Finally!! (-140 pounds gone) WOE: Atkins All the WAY!! Start Date: August 2002	[COLOR=darkblue]Sounds YUMMY... However I would have to cut one piece and freeze the rest, 'cause I'll eat the whole thing!![/COLOR]

03-16-2004, 06:59 AM	#28
Sleepy Way too much time on my hands! Join Date: Feb 2004 Posts: 11,259 Gallery: Sleepy	This sounds great! Could you substitute DaVincis instead of the splenda? Do you think it would turn out the same?

03-16-2004, 07:31 AM	#29
Nana Susie Senior LCF Member Join Date: Sep 2003 Posts: 852 Gallery: Nana Susie WOE: Atkins Start Date: 8-2-08	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.

03-16-2004, 08:03 AM	#30
SSin-Deb Senior LCF Member Join Date: Apr 2003 Location: WA State Posts: 546 Gallery: SSin-Deb Stats: 245/164 /160 ~ 6'1" WOE: HCG R4P2 (previous Somersizer) Start Date: April, 2008 (Somersize 2-01)	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. Ü