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Almond and Lemon
Cake
Recipe By :Lava
Categories:Desserts
1 1/3 cups slivered almonds --
blanched
8 tablespoons artificial sweetener -- splenda
(I tried this once with Equal and it was
not anywhere near as nice)
4 large eggs -- separated
5 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon (optional)
1 Pinch salt
1/4 teaspoon cream of tartar
Butter
Preheat oven to 375°F. Butter
a 9-inch-diameter cake pan. Line bottom
and sides of pan with waxed paper and butter the paper. Finely
grind
almonds with 2 tablespoons splenda in food processor. Combine
yolks, 2
tablespoons splenda, lemon peel, cinnamon and salt in medium
bowl. Using electric
mixer, beat until thick and smooth, about 2 minutes. Stir in
almond mixture.
Using clean beaters, beat egg whites in large bowl until soft
peaks form.
Gradually add 4 tablespoons splenda and cream of tartar, beating
until
stiff but not dry. Fold large spoonful of whites into almond
mixture. Gently fold
in remaining whites. Transfer batter to pan. Bake until tester
inserted into center comes
out clean, approx 35 minutes. Cool in pan on rack. Turn out onto
platter.
Remove waxed paper. Garnish as desired.
Don't forget to factor in whipped
cream carbs if you decide to top it
off this way. With whipped cream and shaved lemon peel this is
a dessert
you can serve to non-low carbers with rave reviews. Also nice
with thawed
frozen unsweetened raspberries blended up with a bit or no-carb
raspberry
syrup, and then strained to remove the pips. When thoroughly
cooled this also
slices easily into 3 layers to make a torte style cake filled
with
whipped cream, toasted flaked almonds, etc. Great birthday cake
substitute.
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1404 Calories (kcal);
119g Total Fat; (70% calories from fat); 62g Protein; 52g Carbohydrate;
748mg Cholesterol; 375mg Sodium |
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