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Almond Pound Cake with Raspberry Coulis




Source of Recipe


Jo Gainey
1 cup butter (2 sticks) softened at room temperature
1 cup Splenda (or equivalant natural sweetener)
5 eggs - at room temperature
2 cups almond flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. butter flavoring
1 tsp. real vanilla extract

Cream butter and Splenda well. Add eggs, one at a time, beating well after
each. Mix almond flour with baking powder and baking soda and add egg to
mixture a little at a time while beating. Add butter flavoring and vanilla
extract. Pour into greased loaf pan and bake at 350°F for 55-60 minutes or
until a skewer in the middle comes out clean.

Raspberry Coulis

2 cups raspberries (about 12 ounces), rinsed
3/4 cup Da Vinci vanilla syrup, or any combination of vanilla,
raspberry, blueberry, or lemon syrups
1 1/2 Tablespoons fresh lemon juice
2 teaspoons not/Sugar, or more if needed to thicken sauce

1. Bring the raspberries, syrup and lemon juice to a simmer in a medium
saucepan over low heat. Simmer, stirring occasionally, until the berries are
very soft, about 10 minutes.

2. Sprinkle the not/Sugar into 1 tablespoon cold water and stir to dissolve.
Pour into the simmering raspberry mixture. Cook, stirring, occasionally,
until the sauce thickens.

3. Strain through a fine-mesh wire sieve into a medium bowl; discard the
seeds. Cool
completely, then cover and refrigerate until ready to use. (Freeze any
leftover coulis in a plastic container for up to one month.)

Adapted from a recipe in Prime Time Emeril by Emeril Lagasse, copyright
2001.

It is interesting to me to see my ideas, advanced about 1998, to use nuts
and nut flours to substitute for wheat or corn flours, in use so extensively
and so profitably. One of my favorites is still the use of pecans and pecan
flours beause the pecans bring a flavor boost of their own to most dishes.
You can try this reipe with pecan flour by adding a Tablespoon of wheat
gluten to the batter to help it hang together better.If you can't find the
nut flours you can make them by taking shelled nuts and putting them through
a food processor until the desired textue is obtained.