Prep 15 mins
Cook 35 mins
Got this from LCF site and it sounds so good I want to make sure I don't lose it.
- 1 1⁄3 cups slivered almonds, blanched
- 8 tablespoons artificial sweetener
- 4 large eggs, separated
- 5 teaspoons grated lemon peel
- 1⁄2 teaspoon ground cinnamon (optional)
- 1 pinch salt
- 1⁄4 teaspoon cream of tartar
- Preheat oven to 375ºF.
- Butter a 9-inch-diameter cake pan.
- Line bottom and sides of pan with waxed paper and butter the paper.
- Finely grind almonds with 2 tablespoons splenda in food processor.
- Combine yolks, 2 tablespoons 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 tablespoons splenda and cream of tartar, beating until stiff but not dry.
- Fold large spoonful of whites into almond mixture.
- Gently fold in remaining whites.
- Transfer batter to pan.
- Bake approx 35 minutes (until tester inserted into center comes out clean).
- Cool in pan on rack.
- Turn out onto platter and remove waxed paper.
- Garnish as desired.
- Don't forget to factor in whipped cream carbs if you decide to top it off this way.
- With whipped cream and shaved lemon peel, this is a dessert you can serve to non-low carbers with rave reviews.
- Also nice with thawed frozen unsweetened raspberries blended up with a bit or no-carb raspberry syrup(Torani), and then strained to remove the pips.
- When thoroughly cooled this also slices easily into 3 layers to make a torte style cake filled with whipped cream, toasted flaked almonds, etc.
- Great birthday cake substitute.