Gluten-Free Blueberry Almond Cake

Ingredients

1 pkg (100g) ground almonds                  

3/4 cup (175mL) Splenda

2/3 cup (150mL) cornmeal

2 tsp (10mL) baking powder

1/2 tsp (2mL) salt

1/2 cup (125mL) butter, softened

3/4 tsp (4mL) almond extract

3 eggs

1/2 cup (125mL) light sour cream

3/4 cup (175mL) fresh blueberries

1/2 cup (125mL) whipping cream

Directions

In bowl, whisk together ground almonds, all but 2 tsp (10mL) of Splenda, cornmeal, baking powder and salt; set aside.

In separate bowl, beat butter with almond extract until light. Beat in eggs, one at a time, beating well after each. Beat in sour cream. Stir in almond mixture. Fold in blueberries.

Pour into greased and parchment paper line 9inch (1.5L) round cake pan. Bake in 350F oven for 35 minutes or until wooden pick inserted in centre comes out clean. Let cool on rack for 10 minutes. Remove from pan; let cool completely.

In bowl , whip cream; fold in remaining Splenda. Serve a dollop of whipped cream over cake