Almond cake with cream cheese

Ingredients (for 8–10 servings):

• Cream cheese: 200 g (softened)

• Almond flour: 1½ cups (150 g)

• Maple syrup: ½ cup (120 ml)

• Eggs: 3 large

• Vanilla extract: 1 tsp (optional)

• Baking powder: 1 tsp (optional, for fluffiness)

• Salt: a pinch

• Instructions:

• Preheat oven to 170°C (340°F). Line a small cake pan (20 cm/8 inch) with parchment paper or grease it lightly.

• In a mixing bowl, beat cream cheese with maple syrup until smooth and creamy.

• Add eggs one at a time, beating well after each addition.

• Stir in vanilla extract and a pinch of salt.

• Add almond flour and baking powder (if using). Mix until fully combined. The batter will be thick and creamy.

• Pour the batter into the prepared pan and smooth the top.

• Bake for 30–35 minutes, or until the center is set and a toothpick comes out clean.

• Let it cool completely in the pan before removing.

Each slice of this cake contains approximately 210 calories, making it a satisfying yet mindful treat.