Name: Blueberry Almond Cake
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Ingredients: 100 g ground almonds (almond meal); 107 g polenta; 2 teaspoons baking powder; ½ teaspoon salt; 113 g butter, softened; ¾ teaspoon almond extract; 3 eggs; 125 ml light sour cream; 75 g fresh or frozen blueberries; 125 ml low fat whipping cream (to serve); 10 tablespoons SPLENDA® Granulated

Blueberry Almond Cake

Makes8 servings
Prep Time10 min
Cook Time35 min
Cooling Time10 min
Total Time55 min
Calories327
Made withSplenda Granulated Sweetener

Ingredients

100 g ground almonds (almond meal)
107 g polenta
2 teaspoons baking powder
½ teaspoon salt
113 g butter, softened
¾ teaspoon almond extract
3 eggs
125 ml light sour cream
75 g fresh or frozen blueberries
125 ml low fat whipping cream (to serve)
10 tablespoons SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy327 kcal419.23%
Total Fat2.00 g2.56%
of which saturates1.00 g0.36%
Total Carbohydrate18.00 g6.55%
of which sugars2.00 g0.73%
Fibre3.00 g10.71%
Protein8.00 g16%

Instructions

1

In bowl, whisk together ground almonds, all but 2 teaspoons of Splenda Granulated, 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 litre) 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 Granulated. Serve a dollop of whipped cream over cake.

Made with