Blackcurrant almond yoghurt cake

Serves: 12

Time to make: 1 hr 5 mins

Hands-on time: 20 mins

Ingredients

½ cup reduced-fat spread, suitable for baking
¾ cup soft brown sugarlight brown cane sugarX
2 eggs
½ lemon, zest and 2 tablespoons juice
1 cup wholemeal flour
1 teaspoon baking powder
¼ cup ground almonds
½ cup plain low-fat yoghurt
¼ cup pecans, chopped
1 cup frozen blackcurrants
IcingFrostingX
200g light crème fraiche
4 tablespoons icingfrostingX sugar
1 lemon, zest and ½ juice
fresh mint, to decorate

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Instructions

Stay Awake

1 Prepare a 900g-capacity loaf tin. Grease and line base with greaseproof paper. Preheat oven to 180°C.

2 Cream spread with sugar. Add eggs and beat well.

3 Add lemon zest and juice. Gently fold in flour, baking powder and almonds.

4 Gently stir in yoghurt, pecans and blackcurrants. Spoon into prepared pan. Bake for 45 minutes or until a skewer comes out clean when inserted. Cool cake completely before icing.

5 To make icing, mix crème fraiche with icing sugar and lemon juice. Spread over cake. Top with lemon zest and mint sprigs.

HFG tip

Use a reduced-fat spread with no less than 60 per cent fat to ensure no difference in taste or texture.

Nutrition Info (per serve)

Calories 210 cal

Kilojoules 880 kJ

Protein 4 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 20 g

Sugar 15 g

Dietary fibre 2 g

Sodium 100 mg

Calcium 70 mg

Iron 1 mg

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.