Baking

Blackcurrant yoghurt cakes

Author: Sarah Swain - Food writer, stylist and recipe creator

First published: Dec 2008

Serves: 10 (makes 10 small cakes)

Time to make: 55 mins

Total cost: $8.10 / $0.81 per serve

(at time of publication)

Ingredients

More weights & measures

canola spray oil, for greasing
½ cup reduced-fat spread
¾ cup soft brown sugarlight brown cane sugarX
2 eggs
¾ cup self-raising flour
½ cup wholemeal flour
½ teaspoon mixed spice
½ cup low-fat plain yoghurt
1 cup frozen blackcurrants or cranberries

Instructions

1 Preheat oven to 180°C. Lightly grease a muffin pan with a little spray oil. Cream spread with sugar until light and fluffy using a wooden spoon or electric beater.

2 Add eggs one at a time, beating well after each addition.

3 Sieve flours with mixed spice. Fold dry ingredients into eggs with yoghurt. Add blackcurrants or cranberries. Stir in lightly.

4 Spoon mixture into prepared muffin pan and level surface with a knife. Cook for 25-30 minutes, until golden brown and firm to touch. Cool before icing. Ice with glacé icing and top with fresh or frozen berries of your choice.

Variations

Experiment with different fruit such as blueberries, or use a combination of fruit.

HFG tip

These mini-cakes can be frozen un-iced for a month.
Frozen fruit is good to use in this recipe as it holds its shape better.
See our cake-baking tips, for perfect cakes every time.

Nutrition Info (per serve)

Calories 172cal

Kilojoules 720kJ

Protein 4g

Total fat 7g

–Saturated fat 1g

Carbohydrates 25g

–Sugars 13g

Dietary fibre 1g

Sodium 100mg

Calcium 60mg

Iron 1mg

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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