Lemon Almond Cake
Have your cake and eat it too.
Nutrition Facts: Carbohydrates 8.5g
Yield: Serves 4
Ingredients
- 1 cup blanched slivered almonds
- 1/2 cup Splenda
- 4 eggs, separated
- 5 tsp. grated lemon peel
- 1/2 tsp. cinnamon
- Pinch of salt
Instructions
- Preheat oven to 375F
- Butter cake pan
- Line bottom of pan with waxed paper
- Finely grind almonds with 2 Tbs. Splenda in processor
- Combine yolks, 2 Tbs. Splenda, lemon peel, cinnamon and salt in medium bowl
- Using electric mixer, beat until thick and smooth, about 2 minutes
- Stir in almond mixture
- Using clean beaters, beat egg whites in large bowl until soft peaks form
- Gradually add 4 Tbs. Splenda, beating until stiff but not dry
- Fold large spoonful of whites into almond mixture
- Gently fold in remaining whites
- Transfer batter to pan
- Bake until toothpick comes out clean, about 35 minutes
- Cool in pan on rack
- Turn out onto platter
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