Vanilla and cherry tray cake

Photographer: HFG staff

For a healthier afternoon tea or dessert, try our amazing vanilla cherry tray cake. It's lower in saturated fat but still feels like a treat.

Serves: 8

Time to make: 50 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

¾ cup reduced-fat spread
⅓ cup castor sugar
2 teaspoon vanilla extract or paste
2 eggs
2 cups plus 1 heaped tablespoon self-raising flour, sifted
425g can pitted cherries in light syrup, drained and dried on kitchen paper
icingfrostingX sugar, to dust

Instructions

Stay Awake

1 Heat the oven to 180°C/fan 160°C/gas 4. Line a 20cm square or 16x24cm rectangular cake tin with baking paper.

2 Put the low-fat spread, sugar, vanilla, eggs and flour in a mixing bowl and whisk together with an electric hand mixer for 3–4 min until combined. Transfer the mixture to the prepared cake tin, then scatter over the cherries. Bake for 30–40 min until a skewer pushed into the middle of the cake comes out clean. Allow to cool a little in the tin, then turn out on to a wire rack to cool completely.

3 Use a serrated knife to cut the cake into 8 triangles, then dust with icing sugar to serve.

Nutrition Info (per serve)

Calories 257 cal

Kilojoules 1075 kJ

Protein 5.1 g

Total fat 6.8 g

Saturated fat 1.6 g

Carbohydrates 46 g

Sugar 20 g

Dietary fibre 1.6 g

Sodium 236 mg

Calcium 140 mg

Iron 1.8 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.