Makes 10 servings, each approximately 245 calories, 15 grams fat, 23 grams carbs, 5 grams of protein (cake and jam, no toppings)
½ cup ground almonds (½ cup after grinding)
½ cup whole wheat pastry flour
½ cup AP flour
2 tsp baking powder
Pinch of salt
Zest of 1 lemon, grated
6 TBSP sugar
6 TBSP sucralose
3 large eggs
¼ tsp vanilla extract
½ cup plain, non-fat Greek yogurt
½ cup canola oil
Apricot or other jam, or other spread for in between the layers
Preheat oven to 350 degrees. Spray cake pan with cooking spray.
Grind almonds in food processor until finely ground.
Whisk together almond, flours, baking powder, and salt.
Put sugar and lemon zest in a separate bowl and rub together with fingers to moisten sugar and distribute zest.
Add yogurt, eggs, and vanilla and whisk until well combined.
Whisk in the dry ingredients and then stir in the oil, combining well.
Transfer the batter to the prepared pan.
Bake for 35 minutes or until golden brown and sides are pulling away from pan and knife inserted in center comes out clean.
Cool on a rack for 5 minutes then run a knife around the edges to loosen.
Place a plate over the top of the pan and turn over to unmold.
Place another plate on top of the cake and return to right-side up.
Slice cake horizontally with a serrated knife to make 2 layers.
Spread jam on bottom layer and position 2nd layer on top.
Dust with powdered sugar or add a dollop of whipped cream and some ground almonds before serving.
According to the Times, the plain cake (before jam) can be wrapped airtight and frozen for 2 months.