in category Low Carb Recipes
Serving Size: 10
1-1/2 cups almonds,toasted, ground to meal
6 large eggs
1 cup Splenda
retain 1 tbl for crushing and dusting
1 tsp baking powder
3 tbl flour
1 tbl orange liqueur
keep 1 tsp for cream
1/2 cup cream
2 tbl almonds, toasted, sliced
1 tbl orange zest, optional
Pre heat oven to 400°. Use non stick spray on 9" -230mm round springform pan. Turn bottom plate upside down.
In a large mixer beat eggs, gradually mixing in splenda and baking powder. Mix for 2 minutes. In a small bowl mix flour and almonds and slowly fold into egg mixture until blended. Pour into pan. Cut a piece of baking paper to shape and place over mixture.
Bake for 40 minutes. Remove baking paper. Bake a further 10 minutes until browned and springy to the touch. Replace paper and cook a little longer if required.
Remove from the oven and set tin on a rack to cool. When cool turn out to serving plate.
Mix cream and a small amount of orange liqueur until stiff. Pipe or spread onto cake and garnish with orange zest and almond slices. Dust with Splenda.
Per Serving: 219 Calories
17 grams fat
9 carbs
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