Ingredients
1 cup sliced almonds, divided1 package white cake mix (regular size)1-1/2 teaspoons ground cardamom3/4 cup cold stick margarine1-1/4 cups sour cream2 large eggs, room temperature, divided use2 teaspoons almond extract, divided2 packages (8 ounces each) cream cheese, softenedSugar substitute equivalent to 1/3 cup sugar1-1/4 cups lingonberry jamWhipped cream, optional
Preparation
Preheat oven to 350°. Sprinkle 1/2 cup almonds onto bottom of a greased 10-in. springform pan. In a large bowl, combine cake mix and cardamom; cut in margarine until crumbly. Reserve 1 cup mixture for topping. To remaining mixture, beat in sour cream, 1 egg and 1 teaspoon almond extract. Spread over almonds.
In another large bowl, beat cream cheese, sugar substitute and remaining 1 teaspoon almond extract until smooth. Gently beat in remaining egg. Alternately drop cream cheese mixture and jam over cake mix. Sprinkle with reserved topping. Bake for 40 minutes.
Sprinkle with remaining 1/2 cup almonds. Bake until edges are golden brown and center is almost set, 30-40 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until chilled, at least 4 hours, covering when completely cooled. Remove rim from pan. Serve with whipped cream, if desired. Refrigerate leftovers.
