I’ve always been a huge fan for almond-flavored desserts – there’s something about that sweet and buttery flavor that makes me go gaga over these exotic flavored treats. The flavor makes me wish I could pack up my bags and hop on a plane headed to France and Italy, heady with glasses of a nice beaujolais nouveau or chianti, dining al fresco at a nice cafe while some handsome waiter serves me food…ah, fantasies…:-)
Back to the topic at hand before I ramble off about European vacation and fling romance fantasies…one of my favorite standard go-to drinks at the bar was a D’Saronno and OJ, which tasted just like an orange-almond croissant in a glass – unfortunately, both those things are high in calories that I would only be able to consume those on special occasions…and then I tried an Italian Almond Tart…
I couldn’t describe how delicious an Italian Almond Tart was the first time I tasted it – it had such a nice, round and sweet aroma that wrapped itself around the creamy marzipan custard, then layered with a thin ribbon of raspberry jam with the nice crunch of paper-thin sliced almonds and cased in a flaky, buttery tart shell – that the whole experience floored me. THIS was the ultimate almond-flavored cake.
However, Italian Almond Tarts are typically full of fat and sugar, mainly because of the marzipan, sugar, butter, and eggs used in this recipe. However, I decided to ditch the tart shell altogether and made it a cupcake that still carried the essence (and almost the texture) of the traditional tart. I swapped out the marzipan by essentially making my own shortcut marzipan (altering the ingredients to traditional marzipan), and using a combination of liquid egg replacement and applesauce to retain the moistness of the cake. I didn’t forget the raspberry filling – each cake has a raspberry jam center, so when you bite into them, you get a nice burst of raspberry flavor in each bite!
So if you love almond-flavored desserts and still want to eat in macros, give this recipe a try!
(makes 18 cakes)
5 scoops vanilla protein powder (Quest-brand recommended)
1 cup almond flour
1/2 cup Truvia Baking Blend
1/2 cup liquid egg replacement (Egg Beaters-brand recommended)
1 cup unsweetened apple sauce
1 tsp. salt
4 tsp. almond extract
1/2 cup water
3/8 cup reduced-sugar raspberry preserves
1/4 cup sliced almonds
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, sift vanilla protein powder, almond meal, salt and Truvia Baking Blend and mix until there are no lumps in the dry ingredients.
3. In a separate bowl, mix liquid egg replacement, apple sauce, almond extract and water until ingredients are well combined.
4. Pour the liquid ingredients in the bowl with dry ingredients and mix until well-combined and no lumps are in the batter.
5. Line 2 muffin pans with paper liners.
6. To fill the muffin pans: 1) Pour 1 tbsp. of the batter on the bottom of each liner. 2) Add 1 tsp. of raspberry jam on top of the batter. 3) Add 2 1/2 tbsp. of batter on top of the jam. 4) Sprinkle each cake with sliced almonds.
7. Bake for 12-15 minutes until cakes have puffed up, but the centers are still wet.
8. Cool for at least an hour (the cakes will still continue to cook as they cool).