Almond Pound Cake
1/2 C. softened butter ( ICBINB)
1/3 C. fat free cream cheese softened
1 C. splenda
5 eggs or egg substitute
2 C. almond meal or flour (Pecan and hazelnut works as well)
1 tsp. baking powder
1/2 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. lemon extract (if you like)
Cream butter, cream cheese and splenda well.. Add eggs, one at a time beating well after each one. Mix in meal (flour) and baking powder. Add lemon and vanilla extracts. Pour into a greased 9-10" spring pan or I use a 8x8 cake pan..great with cream cheese frosting
Bake 350 50-55 min..
I myself have never used almond flour, but the meal which is alittle more grainy texture than flour.. It turns out quite good, but a grainy texture not a real cake texture.. just to forwarn all who might want to try this.. Gluten intolerant people have another good dessert to try..and we who just happen to like nuts and want alternatives to pastry flour baking...
Hope you who try, enjoy...