Almond Pound Cake & oatmeal Custard

This one's for you Shilpa!!!

Classic Almond Flour Pound Cake
Ingredients:
1/2 cup butter (1 stick) softened at room temperature
1/2 cup 1/3 less fat (fat free would be OK too)cream cheese
1 cup Splenda
5 eggs, at room temperature ( you could use the equivalent in egg beaters too)
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract
Cream butter, cream cheese and Splenda well. Add eggs, one at a time, beating well after each. Mix almond flour with baking powder and add egg to mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9"-10" Springform pan, ring pan, (or 9" round cake pan) and bake at 350°F for 50-55 minutes.
You can change flavors for this cake by using different extract flavors

I made mine in a loaf pan to make it look more like pound cake "traditionally" does. I like it with some strawberries on top (oh the strawberry mint salsa from last month's cooking class would be awesome!)

And Jayne - this one's for you!

Vegetable Cooking Spray
1 cup + 2 tablespoons old-fashioned oats (or bulgar wheat!)
1/4 cup Splenda granular
2 tablespoons sugar free maple syrup
1 2/3 cup milk
2 eggs
1 teaspoon vanilla
Pinch of salt
1 cup fresh or frozen blueberries (or other berries) optional!


Preheat oven to 350 degrees. Grease acasserole with cooking spray and set aside. 

In a medium bowl stir together the oats, Splenda, maple syrup, milk, egg, vanilla, salt, and berries. Pour into prepared baking dish. Bake for 25 minutes.

I prefer the fresh berries served on top cold - not cooked

Thanks Liz...I would think the custard makes two portions?  I tried my own version, but I think this will be tastier!!

 

And, this Almond Cake is what I used as the base of my berry cake from 4th of July  (that the neighbor's dogs ate!)

The original "unmodified" recipe said SIX servings! I can eat about 1/3 - 1/2 of it. I usualyl double it

OMG she fed it to the dogs?!

I made the custard in my Pampered Chef 1 C glass prep bowls.  After I mixed everything together, I just divided evenly into the bowls and then put them all on a cookie sheet and baked them.  Then, it was already portioned out and ready to go.  I think I got 4 or 5 servings out of it. I don't remember because it was a while ago, but I was thinking about making it again soon.

Well, as I understand it, the cake was a not served on 4th of July as it was dropped... the dogs were underfoot and enjoyed some of it!  She threw out the rest of cake!

Liz,
Thank You so much. I am running to the store with my list of ingredients to make this cake. I saw Angela at the Barix meeting last night and she said that this cake is absolutely heavely. So thank you again for sharing your receipe. I can't wait to try it I admit I can cook but I am not a baker let's hope the cake turns out good and not like pancakeL:(

It is fairly fool proof! I love these easy cakes! It's what I call a "dump and bake" meaning you just mix evreything together and bake it!

Liz,
I love all of your recipes.  Thanks for always sharing!!

I wish I lived closer as I would love to come to a cooking class.  One time I will have to make the trip.

Thanks again!
Joylyn

You aren't really that far away from Easton.  There are a lot of people who come from Philly and the surrounding areas so maybe you can hitch a ride with someone.  We'd love to have you! It's always a good time!