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Linzer Cake
Source: Eating Well

Cake-Baking Tips:When using cake pans, they must be greased and floured to create a thin layer of protection against the ovens heat. For greater convenience, use a cooking spray that has flour in the mix, such as Pam for Baking, Bakers Joy or Crisco No-Stick Flour Spray.Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour, making it a better choice for tender baked goods.To properly measure flour when baking, use a spoon to lightly scoop flour from its container into a measuring cup. Once in the measuring cup, use a knife or other straight edge to level the flour with the top of the cup. If the measuring cup is dipped directly into the container-a common mistake-the flour will be packed into the cup and result in ex

Rating:
Prep Time: 30 minutes
Cook Time: 120 minutes
Difficulty: Difficult

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 62.3
Total Carbs 9.4 g
Dietary Fiber 0.2 g
Sugars 8.9 g
Total Fat 3.3 g
Saturated Fat 0.2 g
Unsaturated Fat 0.9 g
Potassium 35.1 mg
Protein 0.4 g
Sodium 97.1 mg
Dietary Exchanges
1 Fat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Linzer Cake
0 1/2 tsp  low sodium baking powder
0 1/2 tsp  salt
0.66667 cup  whole almonds
2 tbsp  canola oil
0 1/2 tsp  almond extract
0 3/4 cup  sugar
0 1/2 each  fresh raspberries
Directions
  1. To prepare cake: Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray with flour (see Tip); alternatively, coat the pans with regular cooking spray, line them with parchment paper and spray the paper.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a small bowl. Set aside.
  3. Place almonds in a food processor and process until finely ground. Add milk, oil and almond extract and pulse to combine.eat egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in 1/4 cup sugar in a slow, steady stream. Continue beating until stiff peaks form.eat egg yolks and the remaining 1/2 cup sugar in a large bowl on medium speed until pale yellow and doubled in volume, 3 to 5 minutes.
  4. Gently stir the almond mixture into the egg-yolk mixture with a rubber spatula. Add the flour mixture; gently stir until just incorporated. Stir about 1 cup of the whites into the batter until combined. Gently fold the remaining whites into the batter, using long, even strokes, until just incorporated and no white streaks remain. Divide the batter between the prepared pans; spread it to the edges and gently rap the pans against the counter once or twice to settle the batter.e, rotating the pans halfway through, until lightly browned and a toothpick inserted into the center comes out with only a few moist crumbs attached, 18 to 20 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and parchment paper, if using, and let cool completely, about 45 minutes more.
  5. To assemble cake: Place one layer, top-side down, on a serving plate; spread raspberry jam over it. Cover it with the second layer, top-side down. Sift confectioners' sugar over the cake. Decorate with raspberries, if desired.

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