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
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. Reserve 1/2 of the crumb mixture for the topping and keep chilled until needed.
To the remaining nut mixture, add the baking powder, baking soda, sour cream, heavy cream, vanilla and whole egg. Beat on medium speed with a mixer until blended. Spread in greased 8-inch round cake pan.
In the same mixing bowl, beat the cream cheese, 2 tablespoons granular Splenda or equivalent liquid, almond extract and the egg white on medium speed until smooth. Spread evenly over the batter in the pan. Top with dollops of jam. Sprinkle the reserved topping and sliced almonds over the top. Bake at 350º 30 minutes, or until the cake springs back when lightly touched. Cool before serving.
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
This is so pretty and delicate. It would be lovely for breakfast or tea. I used blackberry sugar free preserves for mine, but you can use any flavor. The servings are small, but satisfying. Click the photo above to see a close-up. Below is a photo of the entire cake. Click the photo to see a close-up.
