Sour cherry cake
Perfect with tea or coffee, this cake is light and spongy, with pops of tangy cherries.
Serves: 8
Time to make: 55 mins
Ingredients
- 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
- icing sugar, to serve
Instructions
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 238cal
-
Kilojoules 994kJ
-
Protein 5g
-
Total fat 7.8g
-
–Saturated fat 1.5g
-
Carbohydrates 36.9g
-
–Sugars 18.1g
-
Dietary fibre 1.4g
-
Sodium 237mg
-
Calcium 49mg
-
Iron 0.9mg
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.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
