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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (151g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 337 (70%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.