Question about LindaSue's Raspberry-Almond Crumb Cake

[Dreamchaser]

I am wondering how this would turn out with frozen, thawed, sweetened raspberries in place of the raspberry jam. Any thoughts?

RASPBERRY-ALMOND CRUMB CAKE
3 1/2 ounces almond flour, 3/4 cup plus 2 tablespoons
1/3 cup granular Splenda *
1/8 teaspoon salt
1/4 cup cold butter, cut into small cubes

1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sour cream
2 tablespoons heavy cream
1 teaspoon vanilla
1 egg

3 ounces cream cheese, softened
2 tablespoons granular Splenda or equivalent liquid Splenda
1/8 teaspoon almond extract
1 egg white

1/3 cup sugar free raspberry jam (or flavor of your choice)
3/4 ounce sliced almonds, 2 tablespoons

In a medium bowl, mix the almond flour, 1/3 cup granular Splenda and salt; cut in the butter until you get coarse crumbs. I found that using my fingers was the most efficient for doing this. Set aside 1/2 of the crumb mixture for the topping and keep it chilled until needed.

To the remaining almond flour mixture, add the baking powder, baking soda, sour cream, heavy cream, vanilla and whole egg. Whisk until well blended. The batter will be very thin. Pour into a greased 8-inch round cake pan.

In the same mixing bowl, whisk the cream cheese, 2 tablespoons granular Splenda or equivalent liquid, almond extract and the egg white until smooth. This mixture will be very thin. Pour the cream cheese mixture all over the cake batter, trying to distribute it as evenly as possible. Distribute the jam in small dollops all over the top of the cake batter. Sprinkle the reserved topping and sliced almonds over the top.

Bake at 350º 30 minutes, or until the cake is golden brown and the top springs back when lightly touched. Cool before serving. Store in the refrigerator.

Makes 8 servings
Can be frozen

* Granular Splenda is required here. Liquid would not get evenly distributed throughout the mixture.

With sugar free jam and granular Splenda:
Per Serving: 234 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

With sugar free jam and liquid Splenda:
Per Serving: 233 Calories; 21g Fat; 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

Linda's Low Carb Menus & Recipes

[CarolynF]

The only thought would be if the berries were very wet, it might make the cake soggy.
Be sure to dry them really well..

[Dreamchaser]

Hi Carolyn. Thank you for responding. I didn't even think about it making the cake soggy. When you thaw frozen berries, there is no way to keep them dry. A lot of it turns into juice. I guess it's best to not use the frozen berries with this, bummer!

[CarolynF]

I saw some fresh ones at Wallie this morning and thought of you.

[graciejean]

sounds good to me

[Charski]

I think you could use them if you cook them down some first - I make microwave jam using Trader Joe's frozen mixed berries - I sweeten it then just cook it down til it starts to thicken up. I'm sure you could do the same with the raspberries.

You might want to sieve them afterwards to remove some of the seeds.

[Dreamchaser]

Originally Posted by CarolynF

I saw some fresh ones at Wallie this morning and thought of you.

[Dreamchaser]

Originally Posted by Charski

I think you could use them if you cook them down some first - I make microwave jam using Trader Joe's frozen mixed berries - I sweeten it then just cook it down til it starts to thicken up. I'm sure you could do the same with the raspberries.

You might want to sieve them afterwards to remove some of the seeds.

Good idea Charski! Maybe I will try that. Thank you.

[ladeeda]

Try using some gluccomannin. It makes a consistency like the sauce in pie filling.