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Raspberry Almond Tea Cake Recipe

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This recipe for Raspberry Almond Tea Cake is from Meme's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c flour
1/2 c Spenda
4 Tbsp butter
2 Tbsp sliced almonds
2 egg whites
1 tsp baking powder
3/4 tsp baking soda
2 Tbsp milk
1 tsp vanilla
1/2 tsp almond extract
1/4 c cottage cheese
1 Tbsp+1 tsp Splenda
1/4 c raspberry preserves
1/2 c fresh raspberries
Directions:
Directions:
350º
Spray 8" round spring form pan.
Combine flour and 1/2 c Splenda in large bowl. Cut in butter until crumbly. Measure out 6 Tbsp to small bowl and add almonds.
Beat egg whites to soft peaks. Set aside.
To large bowl of crumbs, add baking powder and soda, milk, and extracts. Mix until blended. Fold in egg whites, gently. Spoon into pan.
Puree cottage cheese until smooth. Add cream cheese and remaining Splenda and pulse again until thick and cream.
Spread evenly over the cake batter. Dot the cheese mix with the preserves and then top with berries. Sprinkle with almond mix.
Bake for 20 minutes, or until cake springs back when touched lightly in the center.
Number Of Servings:
Number Of Servings:
8

 

 

 

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