French · Dessert
Almond Cream Pastry Cake
A French-style almond sponge cake lightened by swapping heavy cream fillings for whipped low-fat cottage cheese and cutting the sugar, while almond flour and fresh raspberries keep the nutty, fruity character of a classic almond cream pastry cake intact.
$1
20 minsPrep
24 minsCook
74 minsTotal
MediumLevel
Nutrition per serving
297Calories
12.8gProtein
16.1gFat
27.3gCarbs
13.5gSugar
4.1gFiber
213mgSodium
97mgChol
2.5gSat Fat
287mgPotassium
125mgCalcium
1.9mgIron
0.4mcgVitamin B12
5.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Almond Milk Latte
local
Champagne
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 170C and line the base of a 10cm/4 inch round cake tin with parchment.
2
Whisk the egg and sugar together with a hand mixer for 3-4 minutes until pale, thick and doubled in volume.
3
Fold in the almond butter, vanilla extract and greek yogurt gently so you don't knock out the air.
4
Sift the cake flour, almond flour and baking powder over the batter and fold through in three additions until just combined.
5
Pour the batter into the prepared tin, smooth the top, and bake for 22-25 minutes until a skewer comes out clean and the top springs back.
6
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely, about 30 minutes.
7
Whip the lowfat cottage cheese until smooth and lightly sweetened-tasting, then spread over the cooled cake top as the almond cream layer.
8
Scatter the raspberries and toasted almond slices over the top just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 egg, beaten (50g)
- 1.1 oz30g almond flour
- 0.7 oz20g sifted cake flour
- 0.7 oz20g sugar white
- 1.2 oz35g greek yogurt
- 0.1 oz2g baking powder
- 0.1 oz3g vanilla extract
- 0.4 oz10g almond butter
- 1.4 oz40g raspberry
- 1.2 oz35g whipped smooth cottage cheese lowfat
- 0.3 oz8g toasted, sliced almond
