Wednesday, August 8, 2012

Cream Cheese Almond Cake

I am not sure of the exact measurements I used, but this should be pretty close.

8 ounces softened cream cheese (don't soften too much if you want clumps in your cake)
3 eggs
2 egg whites
1 cup ground almonds or almond flour
1/4 cup vanilla whey protein, you may add a little more if the mixture seems a bit wet
1/2 teaspoon vanilla extract
nonstick baking dish-buttered

Mix the cream cheese with the eggs. You are welcome to use an electric mixer if you don't want clumps of cream cheese, but if you mix with a fork when you bake the cake you will have some clumps of cream cheese which I love!
Add the rest of the ingredients and mix.
Bake at 350 until the top is brown about 20-25 minutes. Make sure you watch to make sure the cake does not burn. The almonds and the whey protein do brown fast.

You can see the bits of cream cheese in the first picture. Each bite is delicious!

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