Vanilla and cherry tray cake
- 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
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)
Total fat 6.8g
–Saturated fat 1.6g
Dietary fibre 1.6g
Last updated date: 23 February 2021
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