RASPBERRY-ALMOND CRUMB CAKE
3 1/2 ounces almond flour (3/4 cup plus 2 tablespoons)
1/3 cup granular Splenda *
1/8 teaspoon salt
1/4 cup cold butter, cut into small cubes
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sour cream
2 tablespoons heavy cream
1 teaspoon vanilla
1 egg
3 ounces cream cheese, softened
2 tablespoons granular Splenda or equivalent liquid Splenda
1/8 teaspoon almond extract
1 egg white
1/3 cup sugar free raspberry jam (or flavor of your choice)
3/4 ounce sliced almonds (2 tablespoons)
In a medium bowl, mix the almond flour, 1/3 cup granular Splenda and salt; cut in the butter until you get coarse crumbs. I found that using my fingers was the most effective for doing this. Set aside 1/2 of the crumb mixture for the topping and keep it chilled until needed.
To the remaining almond flour mixture, add the baking powder, baking soda, sour cream, heavy cream, vanilla and whole egg. Whisk until well blended. The batter will be very thin. Pour into a greased 8-inch round cake pan.
In the same mixing bowl, whisk the cream cheese, 2 tablespoons granular Splenda or equivalent liquid, almond extract and the egg white until smooth. This mixture will be very thin. Pour the cream cheese mixture all over the cake batter, trying to distribute it as evenly as possible. Distribute the jam in small dollops all over the top of the cake batter. Sprinkle the reserved topping and sliced almonds over the top.
Bake at 350º 30 minutes, or until the cake is golden brown and the top springs back when lightly touched. Cool before serving. Store in the refrigerator.
Makes 8 servings
Can be frozen
* Granular Splenda is required here. Liquid would not get evenly distributed throughout the mixture.
With sugar free jam and granular Splenda:
Per Serving: 234 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
With sugar free jam and liquid Splenda:
Per Serving: 233 Calories; 21g Fat; 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
This is so pretty and delicate. It would be lovely for breakfast or tea. I used blackberry sugar free preserves for mine, but you can use any flavor. The servings are small, but satisfying. Click the photo above to see a close-up. Below is a photo of the entire cake. Click the photos to see close-ups.
UPDATE 2/24/15: I just made this with strawberry jam and I think that's my new favorite flavor. I also made a few tweaks to the recipe which I think improve it quite a bit. I omitted the heavy cream in the cake batter because the cake was a little too soft and didn't support the filling well. I used 4 ounces of cream cheese in the filling because I would have had an ounce left if I hadn't done that and I'd used the other 4 ounces to make a pizza crust. I also added 1/4 teaspoon of vanilla to the filling and used a whole egg instead of just an egg white. I also added 1/4 teaspoon of xanthan gum to the cake batter and 1/8 teaspoon to the cream cheese filling. I think it helped stabilize the cake and the filling, giving them a nicer consistency. Lastly, I reduced the amount of sliced almonds that go on the top of the cake because 3/4 ounce was too much. The carb counts are approximate because different brands of sugar free jam have different counts. I also didn't bother to list different counts for liquid vs granular Splenda because the granular only adds 3 carbs to the whole cake and you do need to use granular in the batter anyway. Below is my updated version:
RASPBERRY-ALMOND CRUMB CAKE - NEW & IMPROVED VERSION
3 1/2 ounces almond flour (3/4 cup plus 2 tablespoons)
1/3 cup granular Splenda *
1/8 teaspoon salt
1/4 cup cold butter, cut into small cubes
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum, optional
1/3 cup sour cream
1 teaspoon vanilla
1 egg
4 ounces cream cheese, softened
1/8 teaspoon xanthan gum
2 tablespoons granular Splenda or equivalent liquid Splenda
1/4 teaspoon vanilla
1/8 teaspoon almond extract
1 egg
1/3 cup sugar free raspberry jam (or flavor of your choice)
1/4 ounce sliced almonds (about 1 tablespoon)
In a medium bowl, mix the almond flour, 1/3 cup granular Splenda and salt; cut in the butter with a pastry blender until you get coarse crumbs. I found that using my fingers was the most effective for doing this after I'd used the pastry blender to get started. Set aside 1/2 of the crumb mixture for the topping and keep it chilled until needed.
To the remaining almond flour mixture, add the baking powder, baking soda, 1/4 teaspoon xanthan gum, sour cream, vanilla and 1 egg. Beat with an electric mixer until well blended. Spread the batter in a greased 8-inch round cake pan. Lining the pan with parchment paper is also a good idea for easy removal.
In the same mixing bowl, beat the cream cheese, 1/8 teaspoon xanthan gum, 2 tablespoons granular Splenda or equivalent liquid, vanilla, almond extract and 1 egg with an electric mixer until creamy and smooth. Dollop the cream cheese mixture all over the cake batter. Distribute the jam in small dollops all over the top of the cream cheese filling and batter. Sprinkle the reserved topping and sliced almonds over the top.
Bake at 350º 30 minutes, or until the cake is golden brown and the top springs back when lightly touched. Cool before serving. Store in the refrigerator.
Makes 6-8 servings
Can be frozen
* Granular Splenda is required here. Liquid would not get evenly distributed throughout the mixture.
Per 1/6 Cake: 307 Calories; 28g Fat; 8g Protein; 11g Carbohydrate; 2g Dietary Fiber; 9g Net Carbs
Per 1/8 Cake: 230 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs