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Almond Cake

Since we are on the KETO diet I have been looking for a way to make KETO friendly desserts, nut flours are one way and there is this new sugar substitute called Purecane that I have been working with, so far no headaches, which usually happens when I eat sugar substitutes. I have listed the website for the new sugar - Enjoy

Ingredients 1/2 pound (1 3/4 cups) blanched whole almonds 6 large eggs, separated 1 1/4 cups “Purecane” (see note) or superfine sugar Grated zest of 1 orange Grated zest of 1 lemon 4 drops almond extract Confectioners' sugar for dusting Directions Finely grind the almonds in a food processor. With an electric mixer beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix them very well. With clean beaters beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick so that you will need to turn it over quite a bit into the egg whites). Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out. Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James Cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper. Note: Purecane is a new sugar substitute since we are on KETO, I have been playing with ingredients that are KETO friendly

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