8 ounces Cake flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1 ounce Ground cinnamon
2 teaspoons Ground ginger
1 ounce Dry buttermilk powder
4 1/2 ounces Almond flour
10 ounces Sour cream, fat free
1 1/2 ounces Sucralose
1 teaspoon Salt
10 fluid ounces Olive oil
1 teaspoon Vanilla extract
2 teaspoons Almond extract
3 Eggs
3 Golden Delicious apples, medium dice
6 ounces Walnut pieces
4 Egg whites
Yield: 2 Cakes
1. Sift together the cake flour, baking powder, baking soda, cinnamon, ginger and dry milk powder. Add the almond flour and set aside.
2. In a mixing bowl fitted with the paddle attachment blend the sour cream, sucralose and salt until well combined. Gradually add the olive oil, then the vanilla and almond extracts.
3. Add the eggs one at a time waiting for previous egg to be fully incorporated before adding the next one. Fold in the dry ingredients. Stir in the apples and walnut pieces.
4. In a separate clean bowl whip the egg whites to soft peaks. Fold one third of the whipped egg whites into the cake batter then fold in the remaining whipped egg whites.
5. Divide the cake batter evenly between two greased 9 x 4 inch (22.5 x 10 centimeter) pans.
6. Bake at 375°F (190°C) until the cake bounces back when lightly pressed approximately 20 to 22 minutes.
Yield: 2 Cakes
2 teaspoons Baking powder
1 teaspoon Baking soda
1 ounce Ground cinnamon
2 teaspoons Ground ginger
1 ounce Dry buttermilk powder
4 1/2 ounces Almond flour
10 ounces Sour cream, fat free
1 1/2 ounces Sucralose
1 teaspoon Salt
10 fluid ounces Olive oil
1 teaspoon Vanilla extract
2 teaspoons Almond extract
3 Eggs
3 Golden Delicious apples, medium dice
6 ounces Walnut pieces
4 Egg whites
Yield: 2 Cakes
1. Sift together the cake flour, baking powder, baking soda, cinnamon, ginger and dry milk powder. Add the almond flour and set aside.
2. In a mixing bowl fitted with the paddle attachment blend the sour cream, sucralose and salt until well combined. Gradually add the olive oil, then the vanilla and almond extracts.
3. Add the eggs one at a time waiting for previous egg to be fully incorporated before adding the next one. Fold in the dry ingredients. Stir in the apples and walnut pieces.
4. In a separate clean bowl whip the egg whites to soft peaks. Fold one third of the whipped egg whites into the cake batter then fold in the remaining whipped egg whites.
5. Divide the cake batter evenly between two greased 9 x 4 inch (22.5 x 10 centimeter) pans.
6. Bake at 375°F (190°C) until the cake bounces back when lightly pressed approximately 20 to 22 minutes.
Yield: 2 Cakes
Last edited by a moderator:
