Sweet Cherry Almond Cake
If cherries aren't in season, try plums or apricots. I make this cake year 'round with any fruit in season, and I eat it for breakfast as well as dessert.
Makes 14-16 Servings
3/4 cup almonds, finely ground
1/2 cup packed brown sugar
1/3 cup plus 3 tablespoons unbleached white flour
1 level tablespoon Acacia Tummy Fiber (optional)
6 large organic egg whites
1/4 teaspoon salt
1/4 cup canola oil
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
2 cups cooked cherries*
1/2 teaspoon granulated sugar
Preheat oven to 375F. Spray a 10 inch non-stick springform pan with cooking oil and set aside. In a medium bowl whisk together almonds, brown sugar, flour and Tummy Fiber until well combined. In a large bowl beat egg whites with salt until they just hold stiff peaks and fold in nut mixture gently but thoroughly. Fold in oil, vanilla, and almond extract, and spread batter in prepared pan.
Arrange cherries evenly over batter and sprinkle with granulated sugar. Bake cake for 20-30 minutes or until a tester comes out clean. Cool on rack.
*To cook fresh cherries, pit them and place in a small saucepan with 1 T water. Bring to a boil and reduce heat, simmering just until cherries soften and cook down, but haven't disintegrated.
Variation: Use thinly sliced fresh plums or fresh apricots in place of the cooked cherries
All recipes included in Eating for Irritable Bowel Syndrome have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.)
All content is copyrighted by Heather Van Vorous and MAY NOT BE REPRODUCED without permission.
