Yields 6 servings
1 tsp. cinnamon
1 c. whole wheat flour
1/2 c. ground almonds
10 tbsp. honey or agave nectar
1 tbsp. almonds, chopped or sliced
1 8-oz. package low-fat cream cheese
.5 tsp. vanilla
3 tbsp. lemon juice
2 c. strawberries, hulled and sliced
Preheat the oven to 275 degrees and grease or line two 8-inch round cake pans with parchment paper.
In a medium mixing bowl, sift together the cinnamon and flour. Then stir in the ground almonds. In a separate medium mixing bowl, beat the eggs and 3 tbsp. of the honey or agave nectar together until thick, using an electric mixer. Carefully fold the dry mixture into the wet mixture until well combined.
Divide the batter evenly between the two cake plans and top one of the pans with the chopped or sliced almonds. The cake with the sliced almonds is the top layer of the cake.
Bake for 15 to 20 minutes or until the cakes spring back when lightly pressed. Remove the cakes from the pan and let cool on a rack.
In a medium mixing bowl, use an electric mixer to beat together the cream cheese, vanilla, lemon juice, the remaining honey or agave nectar and one cup of the sliced strawberries.
Once the cakes have cooled, spread the cake without the nuts on top with half the cream cheese mixture and arrange the remaining 1 cup of strawberry slices on top of it. Then spread the remaining cream cheese on the bottom part of the top cake layer (the side with the nuts facing up). Sandwich the halves together to form the cake. Serve soon after you assemble it.
Saturated Fat 6g