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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
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.
Calories 184 cal
Kilojoules 770 kJ
Total fat 13 g
Saturated fat 2 g
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