Blackberry and blueberry cake

Author: Tanja Ting

Photographer: HFG staff

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Blackberries, blueberries and dried dates are used to naturally sweeten this healthier cake. Low calorie and gluten free, it's the perfect afternoon treat

Serves: 8

Time to make: 50 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

1½ cups almond flour
½ cup desiccated coconut
1 teaspoon cinnamon
2 teaspoon gluten-free baking powder
⅔ cup pitted dried dates
1 ripe banana
1½ cups low-fat plain yoghurt
2 eggs, beaten
1⅓ cups blackberries
½ cup blueberries

Instructions

1 Heat the oven to 190°C/fan 170°C/gas 5. Line a 23cm diameter round cake tin with baking paper.

2 Put the flour, coconut, cinnamon and baking powder in a bowl.

3 Put the dates, banana and yoghurt in a blender and blend until you get an even paste. Add the paste and the eggs to the flour mix and stir well. Add the berries and gently mix into the dough.

4 Spoon the dough into the prepared tin and bake for 25–30 min until just firm to touch. Allow to cool in the tin for 10 min before turning out to cool completely.

Nutrition Info (per serve)

Calories 200cal

Kilojoules 837kJ

Protein 11.8g

Total fat 7.6g

–Saturated fat 4.1g

Carbohydrates 20.4g

–Sugars 19.3g

Dietary fibre 7.4g

Sodium 158mg

Calcium 119mg

Iron 1.6mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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