Almond Cake
Ingredients
The cake
-
3 ½
cups
Wholesome Yum Blanched Almond Flour
-
½
tbsp
Baking powder
-
¼
tsp
Sea salt
-
⅓
cup
Unsalted butter (softened)
-
½
cup
Besti Monk Fruit Allulose Blend (natural sweetener)
-
4
large
Eggs
-
¾
cup
Sour cream
-
½
tsp
Vanilla extract
-
½
tsp
Almond extract
The glaze
-
3
tbsp
Unsalted butter (melted)
-
2
tbsp
Besti Powdered Monk Fruit Allulose Blend
-
¼
tsp
Almond extract
-
¼
tsp
Vanilla extract
Toasted almonds
Instructions
- Preheat the oven to 350°F (177°C) and line a springform or cake pan with parchment paper.
- Toast the sliced almonds on a baking sheet for 3-4 minutes until golden, then let them cool.
- In a large mixing bowl, cream together the softened butter and Besti sweetener until fluffy.
- Mix in the almond flour, baking powder, and sea salt until crumbly.
- Add the eggs, sour cream, vanilla extract, and almond extract, and beat until smooth.
- Pour the batter into the prepared pan and smooth the top. Bake for 28-32 minutes until golden and a toothpick comes out clean.
- Allow the cake to cool for at least 10 minutes in the pan.
- Whisk together the glaze ingredients in a small bowl.
- Release the cake from the pan and place it on a wire rack.
- Brush the glaze over the top and sides of the warm cake, reserving some for later.
- Sprinkle the toasted almonds over the cake and drizzle the remaining glaze on top.
- Let the cake cool completely before serving.
Nutrition Facts (estimated)
Servings
12
Calories
339
Total fat
31g
Total carbohydrates
8g
Total protein
10g
Sodium
0mg
Cholesterol
0mg
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