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Almond Cake with Roasted Peaches Recipe

 

Ingredients

Servings: 12

 

Almond Cake:

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup granulated sugar

1/3 cup granular no-calorie sweetener

1/3 cup canola oil

7 ounces almond paste, cut into small pieces

2 large eggs, at room temperature

1/4 cup 1% low-fat milk, at room temperature

2 tsp vanilla extract

 

Roasted Peaches:

3 medium peaches, peeled, pitted and quartered

1 tbsp canola oil

 

Nutrition Facts

 

Exchanges/Choices:

2 Carbohydrate

2 1/2 Fat

 

Calories 262

Carbohydrate 33g

    Dietary Fiber 2g

    Sugar 19g

Fat 13g

Sodium 110mg

Cooking Methods

 

Make Cake:

  1. Preheat oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment paper and coat the paper and sides of the pan with cooking spray.
  2. Combine the flour, baking powder and salt in a medium bowl and whisk to mix well.
  3. Combine the sugar, sweetener and oil in a large bowl and beat at medium speed until well combined. Beat in the almond paste, a few pieces at a time, beating well after each addition, until mixture is smooth. Beat in the eggs, one at a time. Add the milk and beat until smooth. Beat in the vanilla. Add the flour mixture and beat at low speed just until a smooth batter forms.
  4. Spoon the batter into the prepared pan and smooth the top. Bake 25-30 minutes or until a wooden toothpick inserted in the cake comes out clean.
  5. Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and cool completely on the wire rack.

 

Make Peaches:

  1. Preheat the oven to 400 degrees. Combine the peaches and oil in a large bowl and toss to coat. Place the peaches in a single layer in a large baking pan.
  2. Bake, stirring once, 15-20 minutes or until peaches are lightly browned and softened.
  3. Serve the cake with Roasted Peaches. The cake can be covered in an airtight container and stored at room temperature up to 1 day.

Fun Facts / Cooking Tips

Remember that it is essential to have the eggs and milk at room temperature before making this healthy cake for diabetics to prevent the almond paste from forming lumps in the batter.

 

 

 

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