Almond Creme Cake

Serves 8

Note from the Chef

I like to use an 8- to 8.5-inch springform pan (well greased) or a cupcake tin lined with paper cups.

Ingredients

• 2/3 cup flour (you can replace up to 1/2 the amount with whole-wheat flour), divided
• 1/2 cup toasted almonds OR 1/3 cup almond flour
• 1 tsp cinnamon
• 1/8 tsp ground cardamom (you can substitute ground ginger)
• 1 tsp baking powder
• 1 tsp baking soda, divided
• Pinch of salt
• 1/2 cup (1/2 stick) butter, room temperature
• 1 cup granulated sugar substitute
• 1/4 cup vegetable oil
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 2 Tbsp sour cream (low-fat is OK but not fat-free)
• 1 tsp cider vinegar
• 3 large eggs, room temperature
• Frosting
• 8 ounces cream cheese (low-fat is OK but not fat-free), room temperature
• 1/2 cup granulated sugar substitute
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 Tbsp amaretto liquor (optional)

Preparation

1. Preheat oven to 350 F.
2. In a food processor, combine 1/3 cup flour, toasted almonds (or almond flour) and salt. Pulse until the nuts are totally pulverized. Add the remaining 1/3 cup flour, cinnamon and cardamom (or ginger). Pulse until combined. Add baking powder and ½ tsp baking soda. Pulse until combined. (I almost always do this a day ahead.)
3. In a stand mixer, cream butter and granulated sugar substitute until light and fluffy. Add the vegetable oil and beat until well combined. Scrape down the sides of the bowl. Add vanilla and almond extracts.
4. Combine the sour cream and vinegar. Add remaining ½ tsp baking soda and stir.
5. Alternately add the dry ingredients, the eggs and the sour cream mixture to the butter mixture. Start with the dry. Mix only until just incorporated (otherwise you'll wind up with bread).
6. Spoon the batter into a baking pan or cupcake tin and bake for 26-28 minutes (for a cake) or 18-22 minutes (for cupcakes) or until tester comes out dry from the center. Allow to cool and remove from baking pan before frosting.
7. To make the frosting, beat the cream cheese and the sugar substitute until smooth. Add all of the remaining ingredients and beat until smooth.
8. Frost the cake when it is still slightly warm. (This helps to keep it moist, which was the original reason for frosting.) To keep the serving plate clean, turn the cake out onto two pieces of parchment or waxed paper, each big enough to cover half of the cake. Frost and remove paper before chilling.

Nutrition Information per Serving

• 13 g Net carbohydrate

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.