This recipe started out as a failed batch of macarons. Despite having made successful macarons in the past, I made the rookie mistake of opening the windows and basking in the heat and humidity while baking. As one of those perpetually cold people, the heat was a welcome change! However, epic macaron failure ensued. I had a beautiful ganache prepared already and extra almond flour, so out of the rubble came a pound cake instead! It is always disappointing when a recipe doesn’t work out, but this cake is pretty, incorporates delicious berries, and I love the taste and aroma of almonds.
- 2.5 cups of almond flour
- 8 eggs
- 1 – 8 ounce package of cream cheese, room temperature
- 1/2 cup of butter
- 1.5 cups granulated sugar or sweetener of your choice (I used stevia – no adjustment to the measurement needed)
- 2 teaspoons baking powder
- 2 teaspoons almond extract
Preheat oven to 350 degrees. Cream together the eggs, cream cheese, butter, and sugar in a mixer. In a separate bowl, whisk together the almond flour and baking powder. Slowly add the dry ingredients to the wet ingredients, mixing thoroughly until smooth. Pour batter into a loaf pan and bake for 60 minutes, or until a knife place in the center of the cake comes out clean.
A topping for this cake can be made two ways – if you’re tracking carbs, you can pour over a glaze as follows: 1/4 cup sweetener, a teaspoon of vanilla extract, 4 ounces of room temperature cream cheese, and a teaspoon of whipping cream. Combine thoroughly with a mixer, adding whipping cream if needed to adjust consistency, and pour over your finished, cooled cake.
The topping pictured above was made from a 12 ounce bag of white chocolate chips, melted over very low heat and combined with a half cup of whipping cream. Pulse a six ounce package of fresh raspberries in a food processor until pureed, and stir into the ganache mixture. Allow to cool along with your cake, then pour over.