Holiday Jell-O Salad
Almost too pretty to eat, this Italian tea cake is perfect for a mid-afternoon cup of tea or coffee or a late morning brunch. Not too sweet, with a hint of lemon this cake complements any occasion.
Directions
1. In a food processor, add the almond flour, powdered sugar, egg white and salt.
2. Pulse together until combined into a smooth paste.
3. Preheat oven to 325 degrees and line the bottom of a 9” springform pan with a parchment paper circle. Grease the inside of the pan with butter and set aside.
4. In a medium bowl, add the cake flour, baking powder and salt. Sift together and set aside.
5. In a large bowl or the bowl of a stand mixer, add the almond paste and butter.
6. Beat butter and almond paste until smooth and creamy.
7. Add sugar and beat until combined.
8. Add the eggs, lemon zest and almond extract. Mix together until well incorporated and smooth.
9. Add the flour mixture and mix until just combined. The batter will be thick.
10. Pour the batter into the pan and even out along the edges with a spatula.
11. Top with sliced almonds in an even layer over the batter.
12. Bake for 40-45 minutes. Cake is done when toothpick inserted in the middle comes clean.
13. Remove from oven and let cool on wire rack for 20 minutes. Run a sharp knife around the edges before releasing the springform pan.
14. Sift powdered sugar over cake if desired.
Holiday Jello Salad
Ingredients
Instructions
Calories
198.38Fat (grams)
13.47Sat. Fat (grams)
10.08Carbs (grams)
18.86Fiber (grams)
0.81Net carbs
18.05Sugar (grams)
16.20Protein (grams)
2.17Sodium (milligrams)
91.28Cholesterol (grams)
14.32