Sour cherry cake

Author: Liz Macri and Kerrie Ray

Photographer: Mark O'Meara

Perfect with tea or coffee, this cake is light and spongy, with pops of tangy cherries.

Serves: 8

Time to make: 55 mins

Ingredients

More weights & measures

125g reduced-fat spread
½ cup castor sugar
2 teaspoons vanilla extract
2 eggs
1½ cups self-raising flour, sifted
1 teaspoon baking powder
½ cup trim milk
1 cup morello cherries, pitted, drained
icingfrostingX sugar, to serve

Instructions

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1 Preheat oven to 180°C. Lightly grease a 16cm x 26cm slice pan and line with baking paper.

2 Place spread, sugar and vanilla in a small bowl and beat with an electric mixer for 5–6 minutes or until light and fluffy. Add eggs one at a time, beating after each addition to combine. Stir in half the flour, half the baking powder, then half the milk. Repeat with remaining flour, baking powder and milk until well combined.

3 Spread mixture into prepared pan and scatter over cherries. Bake for 30–40 minutes or until a skewer inserted in centre comes out clean.

4 Using a serrated knife, cut cake into 8 triangles. Serve dusted with icing sugar.

Nutrition Info (per serve)

Calories 238 cal

Kilojoules 994 kJ

Protein 5 g

Total fat 7.8 g

Saturated fat 1.5 g

Carbohydrates 36.9 g

Sugar 18.1 g

Dietary fibre 1.4 g

Sodium 237 mg

Calcium 49 mg

Iron 0.9 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.