- Cake
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- 1 cup semolina flour
- 1/2 cup cornstarch
- 1/2 cup cake flour
- 3 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons grated lemon zest
- 1 tablespoon poppy seeds
- 4 egg whites
- 1 cup milk
- 1/2 cup unsalted butter, melted
- Blueberry Sauce
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- 4 cups fresh blueberries
- 1 teaspoon fresh lemon juice
- Preheat oven to 325 degrees F. Lightly oil or spray 8 four-inch tart pans with baking spray. Set aside.
- To make cakes: Place SPLENDA(R) Granulated Sweetener semolina, cornstarch, cake flour, baking powder, salt, lemon zest and poppy seeds in a medium mixing bowl. Mix until well blended. Add egg whites and milk. Mix until well blended. Add melted butter. Stir well.
- Pour batter into prepared pans. Pans will be full. Bake in preheated 325 degrees F oven 20-25 minutes or until firm to the touch.
- Make sauce. Place all sauce ingredients in a medium saucepan. Heat over medium heat and simmer until soft. Puree mixture in a blender or food processor until smooth.
- Serve Cakes by pouring sauce onto individual serving dishes. Place warm cakes on top of the sauce. Garnish with a few fresh blueberries.