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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 To make berry purée, use a blender to process berries and boiling water. Whizz until smooth and pass through a sieve to remove seeds. Set aside.
2 Preheat oven to 180°C. Spray a 21cm x 8.5cm loaf tin with oil spray.
3 In a bowl beat spread and sugar until light and fluffy. Gradually add eggs and vanilla. Add sifted dry ingredients then gently stir in milk and apple sauce. Do not over-mix.
4 Mix half of the berry purée into cake mix. Pour half of the cake mix into tin. Layer with the remaining berry purée then the remaining cake mix on top. Swirl cake mix with the end of a spoon to marble berry purée into mix. Bake in oven for 30-35 minutes until risen and springy to touch. Cool on a wire rack.
Make it gluten free: Use gluten-free flour, baking powder and cocoa powder.
This loaf can be stored for up to 5 days.
Calories 253 cal
Kilojoules 1060 kJ
Total fat 12 g
Saturated fat 3 g
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