Belinda Leong doesn’t intentionally make virtuous desserts, but this cake just happens to be gluten-free. It has a remarkable, light texture and an intense almond flavor. Leong suggests using a high-quality almond paste that’s at least 66 percent almond. “The cheaper stuff tastes fake,” she says.
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 481 | ||
Calories from Fat: 337 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.4g | 50 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 201mg | 62 % | |
Sodium 98.2mg | 3 % | |
Potassium 282.5mg | 7 % | |
Total Carbohydrate 28.1g | 8 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 25.4g | ||
Protein 11.5g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 481
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