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Ingredients
| slivered almonds: 1 1/3 cups (blanched) |
| Sweet 'n Low packets: 8 Tbl |
| eggs: 4 (large//separated) |
| lemon peel: 5 tsp |
| ground cinnamon: 1/2 tsp (optional) |
| salt: 1 dash |
| cream of tartar: 1/4 tsp |
| salted butter |
L-C Almond and Lemon Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
6 serving(s)
Tags
- Preheat oven to 375ºF.
- 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 approx 35 minutes (until tester inserted into center comes out clean).
- Cool in pan on rack.
- Turn out onto platter and remove waxed paper.
- Garnish as desired.
- NOTE:.
- 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(Torani), 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.