This almond cake recipe is moist and has a great texture from the almond meal and slivered almonds on top. I like to bake it in a bunt pan and sprinkle it with confectioner’s sugar to dress it up a bit. This dessert is made with heart-healthy fats from canola and almonds, has healthy protein from the Greek yogurt, eggs and almond meal, and has fiber from the almonds meal and wheat flour. The sugar flavor is enhanced by the added almond extract. It is a hit the sweet-spot, guilt-free satisfying dessert that will impress your friends and your family. Serves 12.
- 1 cup sugar
- 1 cup almond meal
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup canola oil
- 3 eggs
- 1 cup plain fat-free Greek yogurt
- 2 tsp almond extract
Preheat the oven to 350. Mix the first 5 dry ingredients together with a fork. Add the oil, eggs, yogurt and salt and blend together first on low and then on high speed for about a minute. Pour into a greased and floured bunt pan or a 8″X 10″ casserole dish. Bake for 30 minutes or until knife comes out clean. Serves 12.
Nutritional information per serving: Calories: 275; Total Fat: 17g; Total Carbs: 23g; Fiber: 2.5g; Protein: 7.5g.