Raspberry Tea Cake-Modified Paleo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Almonds, 0.33 cup, whole toasted in oven(remove)Bob's Red Mill Gluten Free All Purpose Baking Flour, 2.0 cup (remove)Stevia in the Raw (baking -cup for cup)1 tsp/serving, 18 tsp (remove)Granulated Sugar, 18 tsp (remove)Salt, 0.5 tsp (remove)Butter, salted, 0.5 cup (remove)Baking Powder, 0.75 tsp (remove)Almond Breeze Almond Milk, Original, refrigerated, 4 oz (remove)Apple Sauce-Natural-no sugar added(Jewel brand)(4oz), 1 serving (remove)Vanilla Extract, 1 tsp (remove)Egg, fresh, whole, raw, 1 large (remove)Jam/Preserves-Polander Sugar Free Raspberry, 12 tbsp (remove)
Grease cake pan
Preheat oven to 350 degrees
Toast Almonds in oven
Food process almonds until course ground and not pasty. set aside
Stir flour, sugar and salt in a large bowl
Cut butter into mixture until looks like course crumbles
Set aside 1/2 cup of the flour mixture
Stir in almonds and baking powder into remaining flour mixture
In a separate bowl whisk together mil, vanilla, egg and applesauce
Add milk mixture to the flour mixture (very soft dough/thick batter)
Spread 1/2 of mixture in cake pan. Bake for 10 minutes
Take crust out of the oven and spread the Jam/Preserves
Drop remaining dough by teaspoon-full over the jam. Sprinkle with remaining flour mixture. Bake 20 to 25 minutes until golden brown and toothpick stuck in center comes out clean. Cool on wire rack for 20 minutes. Cut into 12 slices. Store covered at room temperature.
Serving Size: 12 slices in a 9.5 inch cake
Number of Servings: 12
Recipe submitted by SparkPeople user LULUTYM.
Preheat oven to 350 degrees
Toast Almonds in oven
Food process almonds until course ground and not pasty. set aside
Stir flour, sugar and salt in a large bowl
Cut butter into mixture until looks like course crumbles
Set aside 1/2 cup of the flour mixture
Stir in almonds and baking powder into remaining flour mixture
In a separate bowl whisk together mil, vanilla, egg and applesauce
Add milk mixture to the flour mixture (very soft dough/thick batter)
Spread 1/2 of mixture in cake pan. Bake for 10 minutes
Take crust out of the oven and spread the Jam/Preserves
Drop remaining dough by teaspoon-full over the jam. Sprinkle with remaining flour mixture. Bake 20 to 25 minutes until golden brown and toothpick stuck in center comes out clean. Cool on wire rack for 20 minutes. Cut into 12 slices. Store covered at room temperature.
Serving Size: 12 slices in a 9.5 inch cake
Number of Servings: 12
Recipe submitted by SparkPeople user LULUTYM.
Nutritional Info Amount Per Serving
- Calories: 204.9
- Total Fat: 10.8 g
- Cholesterol: 36.1 mg
- Sodium: 196.1 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 2.7 g
- Protein: 3.5 g
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