Post by Jana on Sept 29, 2004 15:38:55 GMT -5
Apricot and Almond Cream Cake
Ingredients:
1 cup butter (at room temperature)
2 rounded tablespoons Splenda
5 eggs (at room temperature)
2 cups ground almonds (almond flour)
1 teaspoon baking powder
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1/2 cup heavy cream
5 apricot halves from a can of apricots in water
Directions:
Butter and line two 8-inch round baking pans with baking paper. Preheat the oven to 350 degrees F.
Mix the first seven ingredients (plus almond extract, if using) together in a food processor until smooth. Divide the mixture between the two baking pans, level the tops and bake for about 30 minutes until firm in the center. Remove from the oven and leave on a cooling rack for five minutes before loosening with a knife and turning out onto the racks. Peel off the baking paper and leave to cool completely.
When cooled, whip the cream until fairly thick and "spreadable." Drain the apricots and chop into small chunks, then mix them into the whipped cream. Turn one of the cakes upside down and spread the cream mixture over it (like buttering a piece of bread!) Place the other cake on top of the cream and press lightly to sandwich the cakes together. Serve cut into wedges. Serves 10.
Per serving (one slice): 6.2g carbohydrates; 2.4g fiber; 7.3g protein; 34.7g fat; 355 calories
Ingredients:
1 cup butter (at room temperature)
2 rounded tablespoons Splenda
5 eggs (at room temperature)
2 cups ground almonds (almond flour)
1 teaspoon baking powder
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1/2 cup heavy cream
5 apricot halves from a can of apricots in water
Directions:
Butter and line two 8-inch round baking pans with baking paper. Preheat the oven to 350 degrees F.
Mix the first seven ingredients (plus almond extract, if using) together in a food processor until smooth. Divide the mixture between the two baking pans, level the tops and bake for about 30 minutes until firm in the center. Remove from the oven and leave on a cooling rack for five minutes before loosening with a knife and turning out onto the racks. Peel off the baking paper and leave to cool completely.
When cooled, whip the cream until fairly thick and "spreadable." Drain the apricots and chop into small chunks, then mix them into the whipped cream. Turn one of the cakes upside down and spread the cream mixture over it (like buttering a piece of bread!) Place the other cake on top of the cream and press lightly to sandwich the cakes together. Serve cut into wedges. Serves 10.
Per serving (one slice): 6.2g carbohydrates; 2.4g fiber; 7.3g protein; 34.7g fat; 355 calories
