I made this a few years ago and found the pic while searching thru my iPhoto files. I had posted it up on flickr with the recipe but it’s since all but disappeared because I don’t have a ‘pro’ account anymore. But I managed to grab the recipe and post it here for you to enjoy.
I will attempt to make this again without using the Splenda or artificial sweeteners as I really prefer to cook without those these days. I figure honey would make a decent substitute. Or perhaps even an apple for the sweetness.
Oh. Yes. I think I might try that this week. If anyone beats me to it, or can recommend a good substitute, please do so!
Strawberry Topped Almond Pound Cake
Ingredients
Instructions
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Cream butter, cream cheese and Splenda together, mixing well.
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Add eggs, one at a time, beating well after each.
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In a separate bowl, mix almond flour with baking powder.
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Add egg/butter mixture to flour a little at a time while beating. Add lemon and vanilla extracts.
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Pour into greased 9"-10" springform pan and bake at 350°F for 50-55 minutes.
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While it's cooling, slice the strawberries and beat together the cream cheese with the vanilla extract. It's basically to hold the strawberries in place - so you could use whipped up cream instead if you fancy....
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Pop the cake out of the pan, spread the topping and strawberries on top.
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Consume without guilt. But maybe not the entire cake....
