Name: Almond Cake with Pineapple-Rum Filling
Ingredients: 1 cup low-fat plain yogurt; 0.5 cup canola oil; 0.5 cup granulated sugar; 0.5 teaspoon almond extract; 0.5 teaspoon vanilla extract; 0.66666668653488 cup almond flour; 2 cups gluten-free flour blend; 1 teaspoon baking soda; 0.5 teaspoon baking powder; 0.5 teaspoon salt; 0.25 cup low-fat milk; 2 tablespoons brandy or apple juice for brushing, divided; 5 cups chopped fresh pineapple; 0.33333334326744 cup rum or orange juice; 2 teaspoons grated lemon zest; 2 tablespoons lemon juice; 1 tablespoon chia seeds; 1 tablespoon light agave syrup; Pinch of salt; 0.25 cup (1/2 stick) unsalted butter, at room temperature, cut into pieces; 0.25 cup vegetable shortening; 1 cup confectioners' sugar, sifted; 1 teaspoon amaretto liqueur or 1/4 teaspoon almond extract; 0.25 teaspoon vanilla extract; Pinch of salt; 0.5 cup sliced almonds, lightly toasted

Servings:

16

Yield:

16 pieces

Nutrition Profile:

Egg Free Gluten-Free Healthy Immunity High Fiber Low Sodium Vegetarian

Jump to Nutrition Facts

Ingredients

Cake

1 cup low-fat plain yogurt
½ cup canola oil
½ cup granulated sugar
½ teaspoon almond extract
½ teaspoon vanilla extract
⅔ cup almond flour
2 cups gluten-free flour blend
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ cup low-fat milk
2 tablespoons brandy or apple juice for brushing, divided

Filling

5 cups chopped fresh pineapple
⅓ cup rum or orange juice
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 tablespoon chia seeds
1 tablespoon light agave syrup
Pinch of salt

Frosting

¼ cup (1/2 stick) unsalted butter, at room temperature, cut into pieces
¼ cup vegetable shortening
1 cup confectioners' sugar, sifted
1 teaspoon amaretto liqueur or 1/4 teaspoon almond extract
¼ teaspoon vanilla extract
Pinch of salt
½ cup sliced almonds, lightly toasted

Directions

To prepare cake: Preheat oven to 325 degrees F. Coat two 8-inch round cake pans with cooking spray. Line the bottoms with parchment paper and coat the paper with cooking spray.
Whisk yogurt, oil, granulated sugar, almond extract and 1/2 teaspoon vanilla in a large bowl. Whisk in almond flour until well combined. Sift gluten-free flour, baking soda, baking powder and 1/2 teaspoon salt into a medium bowl. Alternately fold the flour mixture and milk into the yogurt mixture, making 3 additions of the flour mixture and 2 additions of milk, until combined. Scrape the batter into the prepared pans, spreading evenly.
Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool in the pans for 15 minutes, then turn out onto a wire rack. Remove the parchment and let cool completely, about 45 minutes more.
Meanwhile, to prepare filling: Combine pineapple and rum (or orange juice) in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a lively simmer and add lemon zest and lemon juice; cook, stirring occasionally, until the pineapple begins to soften and the liquid is reduced by at least one-third, 5 to 10 minutes. Crush the pineapple with a potato masher. Add chia seeds, reduce heat to low and continue cooking until the mixture thickens slightly, about 10 minutes. Remove from heat. Stir in agave and salt. Let cool for 1 hour.
To prepare frosting: Combine butter and shortening in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy, about 5 minutes. Add confectioners' sugar, amaretto (or almond extract), vanilla and salt, beating on low speed and scraping down the sides as necessary, until smooth. Increase speed to high and beat until light and fluffy, about 2 minutes.
To assemble cake: Using a toothpick, poke several holes into the top of each cake layer. Place one layer on a serving plate, brush with 1 tablespoon brandy (or apple juice), then spread the pineapple filling evenly on top. Top with the second layer and brush it with the remaining 1 tablespoon brandy (or apple juice). Allow the liquid to soak into the cake for about 10 minutes. Smooth the frosting over the top layer and sprinkle with almonds.

Tips

To make ahead: Refrigerate filling (Step 4) for up to 1 week.

Equipment: Two 8-inch round cake pans, parchment paper

Nutrition Facts (per serving)

333	Calories
18g	Fat
38g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 333
% Daily Value *
Total Carbohydrate 38g	14%
Dietary Fiber 4g	14%
Total Sugars 21g
Added Sugars 15g	30%
Protein 5g	9%
Total Fat 18g	22%
Saturated Fat 4g	18%
Cholesterol 9mg	3%
Vitamin A 137IU	3%
Vitamin C 26mg	29%
Folate 14mcg	3%
Sodium 200mg	9%
Calcium 78mg	6%
Iron 1mg	6%
Magnesium 33mg	8%
Potassium 214mg	5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.