Blueberry Almond Cake (Gluten Free)
Blueberry Almond Cake (Gluten Free)
Serves: Serves 8
Ingredients
- 1 packet (100 g) ground almonds (almond meal)
- 3/4 cup SPLENDA® Granular
- 2/3 cup polenta
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 3/4 tsp almond extract
- 3 eggs
- 1/2 cup light sour cream
- 3/4 cup fresh or frozen blueberries
- 1/2 cup low fat whipping cream (to serve)
Method
In bowl, whisk together ground almonds, all but 2 tsp of the SPLENDA® Granular, polenta, baking powder and salt; set aside.
In separate bowl, beat butter with almond extract until light. Beat in eggs, one at a time, and beating well after each addition. Add in sour cream. Stir in almond mixture. Fold in blueberries.
Pour into greased and baking-paper-lined 9 inch (1.5 L) round cake pan. Bake in 180°C oven for 35 minutes or until wooden tooth pick inserted in centre comes out clean. Let cool on rack for 10 minutes. Remove from pan; let cool completely.
In bowl, whip cream; fold in remaining SPLENDA® Granular. Serve a dollop of whipped cream over cake.
Nutritional Information
Per serve
| Fat | 2 | g (sat fat 1g) |
| Carbohydrate | 18 | g |
| Protein | 8 | g |
| Fibre | 3 | g |
| Sugars | 2 | g |
| Energy | 1373 | kj (327 cal) |
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