Sour cherry cake
- 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 skim milk
- 1 cup morello cherries, pitted, drained
- icingfrostingX sugar, to serve
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)
Total fat 7.8g
–Saturated fat 1.5g
Dietary fibre 1.4g
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