Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1/2 c. Unsalted butter - (1 stick) softened
- 1 c. Granulated sugar
- 2 x Large eggs
- 2 tsp Vanilla
- 1/2 tsp Almond extract
- 1/4 c. Grnd unblanched almonds
- 2 tsp Grated orange zest plus additional
- Â Â for optional garnish
- 1Â 1/2 c. All-purpose flour plus
- 2 Tbsp. All-purpose flour
- 2 tsp Baking pwdr
- 1 tsp Salt
- 1 c. Lowfat sour cream
- 1 pt Raspberries, strawberries,
- Â Â blackberries or possibly blueberries
- Â Â Sugar to sweeten berries
- 1/2 c. Sparkling wine
Direcciones
- Preheat oven to 350 degrees. Spray a 10-inch round cake pan or possibly springform cake pan with nonstick cooking spray or possibly butter lightly.
- Beat butter and sugar together till light and fluffy. Add in Large eggs, vanilla, almond extract, almonds and orange zest; beat on low till combined. Sift flour, baking pwdr and salt together; add in alternately to butter mix with lowfat sour cream. Beat just to blend; don't overmix.
- Pour batter into pan; tap lightly to even it. Bake in the center rack of the oven for about 20 min or possibly till toothpick inserted in cake comes out clean. Let cold for 10 min; remove from cake pan or possibly remove sides of springform.
- Sprinkle berries with sugar, then toss with sufficient sparkling wine to dampen them thoroughly. Place cake on plate, surround with berries and juice. Top cake with more orange zest if you like.
- Yield: 8 to 10 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 8 servings | |
| Calories 415 | |
| Calories from Fat 185 | 45% |
| Total Fat 21.14g | 26% |
| Saturated Fat 11.24g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 654mg | 27% |
| Potassium 173mg | 5% |
| Total Carbs 51.56g | 14% |
| Dietary Fiber 3.8g | 13% |
| Sugars 28.28g | 19% |
| Protein 6.16g | 10% |
