Ingredients:
3 Tbs. safflower oil
6 tsp. artificial sweetener
4 eggs, separated
2/3 cup ground raw almonds (consistency of flour)
1 teaspoon baking soda
2 teaspoons cream of tartar
Filling:
1/2 cup Raspberry Jam
Icing:
Almond Icing
6 tsp. artificial sweetener
4 eggs, separated
2/3 cup ground raw almonds (consistency of flour)
1 teaspoon baking soda
2 teaspoons cream of tartar
Filling:
1/2 cup Raspberry Jam
Icing:
Almond Icing
Recipe:
1. Mix the oil and syrup.
2. Add the egg yolks and almonds and beat well.
3. Add the soda and cream of tartar and continue beating.
4. Beat the egg whites until stiff; fold into almond mixture carefully.
5. Grease two 8-inch/20cm layer tins. Pour half of the batter into each. You can also use a single cake tin and split the cake in two when cool.
6. Bake in a 350 F/175 C oven for 20 minutes, or until inserted toothpick comes out clean.
7. When cool, spread raspberry jam between the layers.
8. Top with Almond Icing or Nonfat Whipped Cream
2. Add the egg yolks and almonds and beat well.
3. Add the soda and cream of tartar and continue beating.
4. Beat the egg whites until stiff; fold into almond mixture carefully.
5. Grease two 8-inch/20cm layer tins. Pour half of the batter into each. You can also use a single cake tin and split the cake in two when cool.
6. Bake in a 350 F/175 C oven for 20 minutes, or until inserted toothpick comes out clean.
7. When cool, spread raspberry jam between the layers.
8. Top with Almond Icing or Nonfat Whipped Cream
Serves:
6