Raspberry and almond cake
Serves: 12
Time to make: 40 mins
Total cost: $8.76 / $0.73 per serve
(at time of publication)
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
Instructions
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 minutes, 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 184cal
-
Kilojoules 770kJ
-
Protein 4g
-
Total fat 13g
-
–Saturated fat 2g
-
Carbohydrates 10g
-
–Sugars 10g
-
Dietary fibre 1g
-
Sodium 50mg
-
Calcium 40mg
-
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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