Raspberry Cake with Cream

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Serves 12
Prep Time 15 mins
Duration 35 mins

Ingredients

  • For the Cake:
  • 100 g ground almonds
  • 100 g self-raising flour
  • 200 g stevia
  • 1 tsp. baking powder
  • 50 g butter, melted
  • 6 large eggs
  • 2 tsp. vanilla essence
  • 200 g low fat plain yoghurt
  • Zest of a lemon
  • 300 ml double cream
  • 200 g fresh raspberries
  • sprigs of mint
  • sprigs of mint

Method

  1. Preheat the oven to Gas Mark 4 or 180ºC.
  2. Lightly grease a 9-inch loose bottomed cake tin and place aside.
  3. Combine the ground almonds, self raising flour, Stevia and baking powder in a large bowl.
  4. Mix in the melted butter, eggs, vanilla essence, low fat yoghurt and lemon zest.
  5. Bake in the preheated oven for 35 minutes until the centre feels firm to touch.
  6. Place onto a wire rack to cool down for a minimum of 15 minutes.
  7. Loosen the cake from the sides of the cake tin and let it cool completely.
  8. Then, smoothen the double cream on top of the cake and decorate with the whole raspberries.
  9. Garnish with sprigs of mint, and tuck in.
  10. Yummy!

Nutritional Value

(per serving)

Calories 218
Total Fat 14 gm
Saturated Fat 7 gm
Carbohydrates 17 gm
Fibre 2 gm
Protein 7 gm