Blueberry Almond Cake

by Lauren | Celiac Teen on May 16, 2008

In the most recent issue of Canadian Living, (a Canadian magazine focusing on Style, Health, Food, Life, Home and More Great Stuff… at least those are the sections they have) my Mom found a very yummy looking Gluten Free Blueberry Almond Cake in the Splenda ad part. By the way, for all of you not from Canada, or not subscribers of Canadian Living, all of their recipes are tested till perfect, they even have their own stamp to show it.

Anyways… Here is their very yummy recipe with our changes.

Gluten-Free Blueberry Almond Cake
1 package 100g ground almonds
3/4 cup Splenda (Granulated) or sugar (we used sugar)
2/3 cup cornmeal
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
3/4 tsp almond extract
3 eggs
1/2 cup light sour cream
3/4 cup fresh blueberries (we used dried, it was what we had on hand)
1/2 cup whipping cream
  • In bowl, whisk together ground almonds, all but 2 tsp of the Splenda/sugar, cornmeal, 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. Beat in sour cream. Stir in almond mixture. Fold in blueberries.
  • Pour into greased and parchment paper lined 9 inch, 1.5L round cake pan. Bake in 180 degrees C/350 degrees F oven for 35 minutes, or until wooden toothpick 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/sugar. Serve a dollop of whipped cream over cake. Makes 8 servings.

Nutritional Info – Per Serving (if you used Splenda and fresh blueberries)

Calories – 327. Total Fat – 26 g. Saturated Fat – 12 g. Cholesterol 122 mg. Sodium 343 mg. Carbohydrate – 18g. Fibre – 3g. Sugars – 2g. Protein 8g.

Very Yummy. The top kind of caramelized, well technically it was the bottom, but I tend to flip over cakes when I take them out of the pan. My Dad absolutely loved it. He was thinking of tons of ways to make it better, or at least different… dumping a bottle of rum on it, putting in cranberries, currants, raisins, or any other dried berry-type fruit, making a hard sauce, having it for breakfast, as a coffee cake, and so many other possibilities.

Enjoy the cake,

[Update: This post is one of my entries for Slightly Indulgent Mondays =D]
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{ 3 comments… read them below or add one }

Amy Green (Simply Sugar & Gluten-Free) April 13, 2010 at 5:10 pm

Lauren – this looks so good! I love the way almond meal and cornmeal taste together. Add the sour cream and WOW!! This is going on my to-make list.

Thanks for participating in Slightly Indulgent Mondays!

trishtator April 13, 2010 at 5:11 pm

This looks so delicious. The carmelized part is making me drool :)

Linda April 13, 2010 at 5:12 pm

That sounds great. I love the ingredients it uses. I can’t wait to try it.

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