Almond Pound Cake:

By Stina

Ingredients

• Dry:
• (makes one 9" cake)
• 240 g (2 cups) Whole Wheat Pastry Flour
• 96 g (1/2 cup) Pure Cane Sugar
• 2 tbs Arrowroot Starch
• 1 +1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Sea Salt
• Wet:
• 4 oz (1/2 cup) Plain, Nonfat Greek Yogurt
• 182 g (2/5 package) Lite Silken Tofu
• 42 g (3 tbs) Almond Oil (or any other neutral oil)
• 123 g (1/2 cup) Applesauce (unsweetened)
• 42 g (2 tbs) Agave Nectar
• 2 tsp Stevia Extract
• 1 tbs Vanilla Extract
• 1 +1/4 tsp Butter Extract
• 1/2 tsp Almond Extract

Details

Adapted from chockohlawtay.blogspot.com

Preparation

Step 1

1. Preheat oven to 325 degrees Fahrenheit and spray your cake pan with PAM
2. Put wet ingredients into a blender and puree, set aside
3. In a large bowl, whisk together the dry ingredients
4. Pour the blender mixture onto the dry ingredients and fold until everything is incorporated (batter will be somewhat thick). Scoop the batter into your cake pan and flatten the surface. Bake for 60-65 minutes, or when the top of the cake springs back when touched and a knife comes out clean


Rum Glaze:
2 tbs Almond Rum Liqueur*
84g (4 tbs) Agave Nectar


*use 2 tbs if you don't want the rum to be too noticeable. Next time I would use 4 tbs for a stronger rum flavor. I used Guavaberry rum from vacation


Directions:
1. In a small bowl, whisk the two ingredients together until the mixture looks like a pure syrup
2. When the cake is slightly warm to touch (not too hot or cold), "stab" the surface of the cake with a toothpick all over (don't get too dramatic though), and use a basting brush to coat the top of the cake with the glaze. When completely cooled, slice and serve.


To store, cover with plastic wrap.