Buttermilk Tea Cake

Cake

• 1 cup low-fat buttermilk
• 1/4 cup canola oil
• 3 eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 cup Life Pure Soy Protein or Aussie Bodies Perfect Soy Protein
• 1/2 cup almond meal
• 1/2 cup wheat gluten
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 3 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 cup Splenda
• 2 tablespoons apple juice concentrate
  

Topping

• 1/4 cup chopped hazelnuts
• 2 tablespoons Splenda
• 1/4 teaspoon cinnamon
  

Preheat oven to 180 C, and grease a springform pan.

Combine the buttermilk, oil, eggs, vanilla extract, almond extract and apple juice concentrate. Mix these ingredients together well.

In a separate bowl mix together the dry ingredients.

Add the dry ingredients to the buttermilk mixture, and stir until blended.  Pour the mixture into the springform pan.

In a small bowl combine the nuts, Splenda and cinnamon to make the topping, and sprinkle it over the cake mixture.

Bake for about 40-45 mins, or until a knife comes out clean when inserted into the middle.

No of Serves: 10