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.
- 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)
Enjoy the cake,