Almond Sponge Cake with SlimSweet™ Monk Fruit Sweetener

Author: Carolyn Hartz  Date Posted:23 November 2021 

Almond Sponge Cake with SlimSweet™ Monk Fruit Sweetener

Usually when you think of Almond cake, you think of a rich dense cake. Not so with this recipe, it is light and sponge like and absolutely delicious!  Pairs perfectly with a lovely hot cup of tea!

INGREDIENTS

Sponge                                                                                                                

  • 75g butter, softened                                                                                     
  • 90g SlimSweet™ Monk Fruit sweetener                                                
  • 350g almond flour                                                                                          
  • ½ tbsp gluten free baking powder
  • ¼ tsp salt
  • 4 x 50g eggs
  • 180ml sour cream
  • ½ tsp pure vanilla extract
  • ½ tsp almond extract

For the Glaze

  • 3 tbsps butter, melted
  • 2 tbsps SlimSweet™ Monk Fruit sweetener
  • To Decorate
  • 1 cup flaked almonds

METHOD

Sponge

  1. Preheat the oven to 180°C (160° C FF).  Grease a 23cm round, springform pan and line the base with baking paper.
  2. In a large bowl, beat together the softened butter and the SlimSweet™ Monk Fruit until smooth and creamy.  Add the almond flour, baking powder and the salt and continue to beat until there are no lumps.
  3. Add the eggs, sour cream, vanilla and almond extracts and mix thoroughly until everything is combined.
  4. Pour the batter into the prepared pan and bake for 30 minutes or until golden and a skewer inserted into the centre comes out clean or with just a few crumbs.

Toasted Almonds to decorate

  1. While the cake is baking, toast the almond flakes in a dry pan over a low to medium heat for about 4 – 5 minutes.  Take care not to overcook.
  2. When the cake has cooked, remove from the oven and leave sitting in the pan to cool for about 10 minutes.  Run a knife around the edges of the cake pan, then transfer your cake to a wire rack to cool almost completely.

Glaze

  1. While the cake is cooling, melt the butter and whisk it together with the powdered SlimSweet™ Monk Fruit.  
  2. Set aside 1 tbsp of the glaze.  Using a pastry brush, coat the top and the sides of the cooled cake with the bulk of the glaze. 
  3. Sprinkle or arrange the cooled roasted almond flakes over the cake and gently press them into the glaze.  Drizzle the remaining glaze over the top of the almonds and leave to completely cool.

 

Before serving, you may like to sprinkle with a little powdered SlimSweet™ Monk Fruit.