Blueberry Almond Cake
8 servings, ready in 55 minutes
Learn now how to make Blueberry Almond Cake! This delightful recipe is surprisingly easy to make with our step-by-step instructions. Try it now with SPLENDA® Sugar Alternative, Granulated!
Preparation time: 10 minutes
Cooking time: 35 minutes plus 10 minutes cooling time
In bowl, whisk together ground almonds, all but 2 teaspoons of SPLENDA® Granulated, polenta, baking powder and salt; set aside.
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.
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.
In bowl, whip cream; fold in remaining SPLENDA® Granulated. Serve a dollop of whipped cream over cake.
- 100g ground almonds (almond meal)
- 10 tbsp SPLENDA® Granulated
- 107g polenta
- 2 tsp baking powder
- ½ tsp salt
- 113g butter, softened
- ¾ tsp almond extract
- 3 eggs
- 125 ml light sour cream
- 75g fresh or frozen blueberries
- 125 ml low fat whipping cream (to serve)
|of which saturates||1.00g|
|of which sugars||2.00g|
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