Almond Bundt Cake

serves 4 to 6

Heat oven to 350ºF;. prepare a 9" bundt pan.


  • 2 ¼ cups sifted flour

  • 1 ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 1 cup Splenda granular

  • ½ cup ground almonds

  • ½ cup egg white

  • ¼ teaspoon cream of tartar

  • 1 tablespoon sugar

  • 1/3 cup light olive oil

  • ¼ cup egg substitute

  • 1/3 cup plain fat-free yogurt

  • 2 teaspoons vanilla extract

  • 2 teaspoons orange extract

  • ¾ cup fresh orange juice


          1. Combine flour, baking powder, salt, Splenda and almonds.
          2. In another bowl, whip the egg whites until foamy then add the cream of tartar. Beat until soft peaks form then add the sugar. Continue beating until stiff peaks form. Set aside.
          3. In a large one bowl, combine the oil, egg substitute, yogurt, vanilla, orange zest and juice. Gently stir in the flour mixture; fold in egg whites.
          4. Pour into prepared pan and bake for 25 minutes or until cake is springy to the touch and a toothpick inserted in the center comes out clean.
          5. Cool in pan for 10 minutes; then turn out onto a rack to cooling completely.