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Blueberry Almond Cake (Gluten Free)

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)

Directions:

1. In bowl, whisk together ground almonds, all but 2 tsp of the SPLENDA® Granular, polenta, baking powder and salt; set aside.
2. In separate bowl, beat butter with almond extract until light. Beat in eggs, one at a time, beating well after each addition. Add in sour cream. Stir in almond mixture. Fold in blueberries.
3. 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.
4. In bowl, whip cream; fold in remaining SPLENDA® Granular. Serve a dollop of whipped cream over cake.
 

Amount Per Serving