Raspberry and almond cake

Serves: 12

Time to make: 50 mins

Ingredients

100g reduced-fat spread
100g castor sugar
3 eggs
3 heaped tablespoons flour
140g (2 packets) ground almonds
1 lemon, zest and juice
1 teaspoon vanilla extract
1 cup frozen or fresh raspberries

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Preheat oven to 180°C. Line a 20cm tin with baking paper.

2 Beat spread and sugar together until thick and pale. Add eggs one at a time, then add flour and mix well. Add the almonds, lemon zest and juice, and vanilla. Stir gently until well combined. Add raspberries and gently mix.

3 Pour mixture into tin. Bake for 25-35 minutes, or until cake is just firm and spongy to the touch and a skewer comes out clean. Keep an eye out during cooking. If necessary, cover cake with foil to stop the top browning too much. Cool in the tray for a few minutes before easing out and cooling on a rack. Serve dusted with icing sugar and decorate with fresh berries.

HFG tip

You can easily add other fruit such as canned peaches, apples or plums instead of the raspberries. This cake will keep well for several days.

Nutrition Info (per serve)

Calories 184 cal

Kilojoules 770 kJ

Protein 4 g

Total fat 13 g

Saturated fat 2 g

Carbohydrates 10 g

Sugar 10 g

Dietary fibre 1 g

Sodium 50 mg

Calcium 40 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.