Almond Tiramisu Cake

Oh, dear. I shouldn’t have made this.

I cannot desist from consuming it.

It is simply so terribly toothsome.

I am virtually out of wheat flour, and all I had was a bag of almond meal and a craving for tiramisu. I desired to make a tiramisu cake, but how?

I turned to innovation.

Almond cakes are so elegant…I honestly think this is better than a wheat flour tiramisu cake. And it’s gluten-free, with the healthy fats, protein, and Vitamin E found in almonds.

Thoroughly acceptable for breakfast 🙂

 

Almond Tiramisu Cake

Cake adapted from MyRecipes

Ingredients:

Cake

3/4 cup ground almonds or almond meal

3/4 cup Stevia or sugar

4 large eggs, separated, at room temperature

1 teaspoon vanilla extract

1/8 teaspoon salt

4 tablespoons water

1/4 teaspoon cream of tartar

Syrup

3-4 tablespoons water

2 tsp instant coffee granules

2 tablespoons Stevia or sugar

Frosting

1/2 cup nonfat cream cheese, softened

1-2 teaspoons instant coffee granules

1/3 cup Stevia or sugar

1 tablespoon confectioner’s sugar

2 tablespoons Greek yogurt or sour cream

Cocoa powder for dusting

 

Line a 8 or 9″ round cake pan with parchment paper or even nonstick foil. Preheat oven to 375 degrees.

Combine almond meal, sweetener, egg yolks, vanilla, salt, and water in a large bowl.

In another large bowl, beat egg whites and cream of tartar to medium peaks.

Gently fold egg whites into almond meal mixture, adding about a third of the whites at a time.

Pour batter into prepared cake pan.

Bake for about 20-25 minutes, until edges begin to brown. You may need to tent the cake with foil part-way through.

 

While cake is baking, prepare the frosting and syrup.

Combine syrup ingredients and mix thoroughly. Set aside.

For frosting, beat the cream cheese with a handheld electric mixer. Add yogurt and sugars. Stir in coffee and beat until smooth. Set aside in the refrigerator until cake is done.

 

When cake is finished baking, poke holes all over the surface and slowly, evenly pour the syrup over the cake, giving the syrup time to soak into the cake. When cake is completely cool, spread the frosting over it and lightly dust with cocoa powder. Chill until ready to serve.

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