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
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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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
