Almond Pound Cake

Name: Almond Pound Cake
Total time: 50 min
Yield: 300.7 g
Ingredients: Fresh Egg 138.7 g; Salt 1 g; Gomgom Stevia Erythritol 30 g; Baking Powder 1 g; Coconut MCT Oil 30 ml; Almond Flour 100 g

Whole Eggs Used (Chalaza Removed)

Cook 50 min Difficulty NORMAL 1,146 kcal

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Ingredients

Main ingredients

Fresh Egg 138.7 g
Salt 1 g
Gomgom Stevia Erythritol 30 g
Baking Powder 1 g
Coconut MCT Oil 30 ml
Almond Flour 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 53.09 g 17%

Protein 40.51 g 13%

Fat 98.59 g 70%

Serving size 300.7g

Cooking steps

1

Soften the butter at room temperature until creamy.
2

Add the sugar and cream together.
3

Add eggs one at a time, mixing well after each addition.
4

Sift in cake flour, almond flour, and baking powder, then mix gently.
5

Add milk to adjust the consistency of the batter.
6

Lightly mix in the sliced almonds.
7

Pour the batter into the mold and smooth the surface.
8

Place additional sliced almonds on top.
9

Bake in a preheated oven at 170°C for 40-45 minutes.
10

Place on a cooling rack to cool.

Almond Pound Cake

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