L-c Almond And Lemon Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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
• butter

Recipe

• 1 preheat oven to 375ºf.
• 2 butter a 9-inch-diameter cake pan.
• 3 line bottom and sides of pan with waxed paper and butter the paper.
• 4 finely grind almonds with 2 tablespoons splenda in food processor.
• 5 combine yolks, 2 tablespoons splenda, lemon peel, cinnamon and salt in medium bowl.
• 6 using electric mixer, beat until thick and smooth, about 2 minutes.
• 7 stir in almond mixture.
• 8 using clean beaters, beat egg whites in large bowl until soft peaks form.
• 9 gradually add 4 tablespoons splenda and cream of tartar, beating until stiff but not dry.
• 10 fold large spoonful of whites into almond mixture.
• 11 gently fold in remaining whites.
• 12 transfer batter to pan.
• 13 bake approx 35 minutes (until tester inserted into center comes out clean).
• 14 cool in pan on rack.
• 15 turn out platter and remove waxed paper.
• 16 garnish as desired.
• 17 note:.
• 18 don't forget to factor in whipped cream carbs if you decide to top it off this way.
• 19 with whipped cream and shaved lemon peel, this is a dessert you can serve to non-low carbers with rave reviews.
• 20 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.
• 21 when thoroughly cooled this also slices easily into 3 layers to make a torte style cake filled with whipped cream, toasted flaked almonds, etc.
• 22 great birthday cake substitute.