Raspberry Almond Poundcake

Raspberry Almond Poundcake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Gallery: CarolynF

  • Stats: 195/149/139

  • WOE: Eat Fat, Get Thin

  • Start Date: January 2001 RASPBERRY-ALMOND CRUMB CAKE

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  • This is a recipe that I posted several years ago. I did a few changes, but I think it is still very good..and easy.

  • RASPBERRY-ALMOND CRUMB CAKE

  • 1

    cup almond flour

  • cup splenda

  • tsp salt

  • ¼

    cup butter

  • cut into sm chilled pieces

  • ½

    tsp baking powder

  • ¼

    tsp baking soda

  • 2

    tbsp heavy cream or half/half

  • 1

    tsp vanilla extract

  • ½

    tsp almond extract

  • 1

    lg egg

  • 3

    oz cream cheese -- 90gr softened

  • 2

    tbsp splenda

  • 1

    egg yolk

  • cup fresh raspberries OR sf jam..raspberry or any flavor...

  • 2

    tbsp sliced almonds

  • Preheat oven to 350°F-180°C. Combine almond flour, ⅓ cup splenda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve ½ cup nut mixture for topping; set aside. Combine remaining nut mixture, baking powder, and baking soda, and add heavy cream, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch 230mm round cake pan coated with cooking spray.

  • Combine cream cheese, 2 tablespoons splenda, and egg yolk; beat at medium speed until blended. Spread evenly over batter. Top with raspberries or sf jam. Combine the reserved ½ cup nut mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350°F-180°C for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

Directions

none


Nutrition

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