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Lemon Almond Cake
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Serving Size: 8
1-1/3 cups slivered almonds, blanched
8 tbl splenda
4 large eggs, separated
5 tsp grated lemon peel
1/2 tsp ground cinnamon (optional)
1 Pinch salt
1/4 tsp cream of tartar
Butter
Preheat oven to 375°F-190°C °F. Butter a 9-inch-230mm diameter cake pan. Line bottom and sides of pan with waxed paper and butter the paper. Finely grind almonds with 2 tablespoons splenda in a food processor. Combine yolks, 2 tablespoons splenda, lemon peel, cinnamon and salt in a medium bowl. Using an electric mixer, beat until thick and smooth, about 2 minutes. Stir in almond mixture.
Using clean beaters, beat egg whites in a large bowl until soft peaks form. Gradually add 4 tablespoons splenda and cream of tartar, beating until stiff but not dry. Fold a large spoonful of whites into the 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.
Per Serving: 176 Calories
15 fat grams
5 carbs
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