Blackcurrant almond yoghurt cakeReviewed by our expert panel
(at time of publication)
- 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
- 200g light crème fraiche
- 4 tablespoons icingfrostingX sugar
- 1 lemon, zest and ½ juice
- fresh mint, to decorate
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.
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)
Total fat 12g
–Saturated fat 3g
Dietary fibre 2g
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