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Old 01-28-2007, 05:19 PM   #1
CarolynF
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RASPBERRY-ALMOND CRUMB CAKE

This is a recipe that I posted several years ago. I did a few changes, but I think it is still very good..and easy.

RASPBERRY-ALMOND CRUMB CAKE
1 cup almond flour
1/3 cup splenda
1/8 tsp salt
1/4 cup butter
cut into sm chilled pieces
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp heavy cream or half/half
1 tsp vanilla extract
1/2 tsp almond extract
1 lg egg

3 oz cream cheese -- 90gr softened
2 tbsp splenda
1 egg yolk
1/3 cup fresh raspberries OR sf jam..raspberry or any flavor...
2 tbsp sliced almonds

Preheat oven to 350°F-180°C. Combine almond flour, 1/3 cup splenda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup nut mixture for topping; set aside. Combine remaining nut mixture, baking powder, and baking soda, and add heavy cream, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch 230mm round cake pan coated with cooking spray.

Combine cream cheese, 2 tablespoons splenda, and egg yolk; beat at medium speed until blended. Spread evenly over batter. Top with raspberries or sf jam. Combine the reserved 1/2 cup nut mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350°F-180°C for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
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Old 01-29-2007, 07:10 AM   #2
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Old 01-29-2007, 07:24 AM   #3
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Quote:
Originally Posted by CarolynF View Post
This is a recipe that I posted several years ago. I did a few changes, but I think it is still very good..and easy.

RASPBERRY-ALMOND CRUMB CAKE
1 cup almond flour
1/3 cup splenda
1/8 tsp salt
1/4 cup butter
cut into sm chilled pieces
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp heavy cream or half/half
1 tsp vanilla extract
1/2 tsp almond extract
1 lg egg

3 oz cream cheese -- 90gr softened
2 tbsp splenda
1 egg yolk
1/3 cup fresh raspberries OR sf jam..raspberry or any flavor...
2 tbsp sliced almonds

Preheat oven to 350°F-180°C. Combine almond flour, 1/3 cup splenda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup nut mixture for topping; set aside. Combine remaining nut mixture, baking powder, and baking soda, and add heavy cream, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch 230mm round cake pan coated with cooking spray.

Combine cream cheese, 2 tablespoons splenda, and egg yolk; beat at medium speed until blended. Spread evenly over batter. Top with raspberries or sf jam. Combine the reserved 1/2 cup nut mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350°F-180°C for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
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nutrition info please??

Last edited by Berta48; 01-29-2007 at 07:27 AM..
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Old 01-29-2007, 08:14 AM   #4
Tweaker Geek
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Berta - if you click on recipes under the picture Linda Sue posted and go to the raspberry crumb cake under the desserts section she has the carb counts posted.
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Old 01-29-2007, 11:07 AM   #5
CarolynF
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Here ya go..

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 Sue: Thanks for the picture, my friend..I eliminated the sour cream in the original recipe because I thought it would make the cake with more body..
But, it's whatever peeps want to do..
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Old 01-29-2007, 11:38 AM   #6
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OMG! That looks so good!
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Old 01-29-2007, 12:11 PM   #7
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[COLOR="DarkSlateBlue"]Wow!!!
Thanks![/COLOR]
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Old 01-30-2007, 06:32 AM   #8
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Holy cow, this looks good. Gonna go get some more almond flour to make this today. Looking forward to a piece of this with a cup of coffee...yum. DH loves raspberry. Thanks for posting.
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Old 01-30-2007, 06:48 PM   #9
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Originally Posted by jswalker1992 View Post
OMG! That looks so good!
Its delicious, I've prepared it several times. One of my favorites.
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Old 01-31-2007, 01:37 AM   #10
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I made this last night with SF strawberry Jam. It's delicous! Everyone loved it!
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Old 01-31-2007, 05:35 AM   #11
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hmmm looks great
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Old 01-31-2007, 06:19 AM   #12
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That looks delicious.....
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Old 01-31-2007, 05:56 PM   #13
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Yum This is one of my favorites!
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Old 02-01-2007, 06:42 AM   #14
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Wow, that looks amazing. I may make it this weekend.
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Old 02-28-2007, 08:10 PM   #15
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Finally made this tonight. Used SF raspberry jam. It was so buttery; tasted really good! The kids had a scoop of LC ice cream on top of theirs. We have found a new favorite!
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Old 03-01-2007, 07:53 AM   #16
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Ooooh my mouth is watering! Thanks for the visual, Linda. I have all ingredients except almond flour. Couldnt find at grocery- do i need to get it from Netrition?
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Old 03-01-2007, 08:04 AM   #17
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You can also buy raw almonds and grind your own. Just watch not to go too far and make almond butter.
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Old 03-01-2007, 02:02 PM   #18
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I'm so bumed.. I went to the store & forgot eggs & butter... Why do I bother making a list? When I still forget things..?????? I'm so mad at myself.
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Old 03-02-2007, 08:05 AM   #19
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YUM!!!!! I made this last night with the frozen berry mix from Sam's.
It was one of the very best LC desserts I've ever made. Mine wasn't as pretty as Linda Sue's (thanks for that gorgeous photo....that's what made me want to try this recipe), but is was DELICIOUS!!!
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Old 03-02-2007, 10:41 AM   #20
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this is a great recipe! if you have not tried this yet, you should..it's fantastic!
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Old 03-02-2007, 11:13 AM   #21
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Great for breakfast with coffee. My hubby took the last piece to work today. He can't get over the fact that it is LC!
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Old 03-02-2007, 12:52 PM   #22
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2 questions. Do you have to wait till it's cool to eat it? And does it have to be refridgerated?? It looks so good. I only have SF Blackberry jam, but I think I will try it..
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Old 03-02-2007, 01:17 PM   #23
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No..you don't have to wait until it is cooled to eat..LOLO..

Yes, refrigerate it because it has cream cheese, but wrap it very well..You can heat it slightly in the microwave when you are ready to eat a piece or two.
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Old 03-02-2007, 02:04 PM   #24
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Quote:
Originally Posted by CarolynF View Post
No..you don't have to wait until it is cooled to eat..LOLO..

Yes, refrigerate it because it has cream cheese, but wrap it very well..You can heat it slightly in the microwave when you are ready to eat a piece or two.
Thanks.... Mine just came out of the oven.. This recipe is a keeper. DH likes it, now to get my ds to try it when he comes home..
Is it ok to frezze it.?
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Old 03-02-2007, 04:04 PM   #25
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Yes..you can..freeze it.
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Old 03-02-2007, 04:39 PM   #26
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Carolyn.. Thank you.. I don't think I have to worry about freezing it this time. Ds loves it.. Maybe next time I'll freeze it... I told him he could eat it for breakfast. Also told him I was going to make him a lowcarber before it's over with.........LOL
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Old 03-02-2007, 06:48 PM   #27
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Quote:
Originally Posted by CarolynF View Post

Linda Sue: Thanks for the picture, my friend..I eliminated the sour cream in the original recipe because I thought it would make the cake with more body..
But, it's whatever peeps want to do..

Is leaving out the 1/3 cup sour cream all you changed? and is it less wet now without the sour cream? I want to make this next Tuesday, but which recipe to use?
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Old 03-02-2007, 07:15 PM   #28
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I am supposed to make a splenda type dessert for our quilt guild do you think I could do this in a 9x13?
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Old 03-03-2007, 09:26 AM   #29
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bump for Carolyn
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Old 03-03-2007, 02:02 PM   #30
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Hey, Debbie: The wayback recipe had sour cream..and I left it out in the above one..It was a bit firmer and easier to cut.

Soon: I think if you doubled the recipe, it would work for a 9 x 13 pan..Now..be sure to Pam the heck out of the pan to be able to get the pieces out..I would make sure it was cold before I cut it, too..
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