A great centrepiece for your afternoon tea table.
Serves
8
Prep
20 minutes
Cook
25 minutes
Each 93g serving contains (excludes serving suggestion)
KCal
111
Carbs
12.4g
Fibre
2.0g
Protein
7.9g
Fat
3.3g
Saturates
1.00g
Sugars
2.5g
Salt
0.30g
Portion Fruit & Veg
0
Ingredients
Ingredients
1 tsp rapeseed oil (for cake tin)
50g wholemeal flour
50g plain flour
15g cornflour
1 tsp baking powder
15g cocoa powder
4 eggs, separated
1 tbsp 0% fat Greek yogurt
4 tbsp granulated sweetener
2 tsp natural almond extract
For the topping:
200g fat-free quark (cream cheese)
1 tbsp granulated sweetener
175g fresh strawberries, sliced
125g fresh raspberries
Method
- Heat the oven to 190°C/gas 5 and lightly oil a 20 cm cake tin.
- Sieve the wholemeal, plain, cornflour, baking powder and cocoa powder into a bowl. (the bran in the wholemeal won't go through the sieve but just add it back to the bowl)
- In another bowl add egg yolks, yoghurt, sweetener and almond extract and beat well.
- In a separate bowl beat the egg whites until they form a stiff peak.
- Gradually fold the dry ingredients, egg yolk and yoghurt mixture together, then carefully fold in the egg whites.
- Place the mixture immediately into the oiled cake tin and bake for 20-25 minutes, then remove from the oven and allow to cool on a wire rack.
- Meanwhile, make the topping by stirring 1 tablespoon of sweetener into the quark and mixing well, leave it in the fridge until you are ready to top the cake.
- When the cake is cool cover with the sweetened quark and top with fresh strawberries and raspberries.
Chefs tips
- Whisked egg whites make the cake lighter so take care not to overmix as your cake could become a bit heavy (but will still taste good!)
- When you add the egg whites back into the cake mixture, fold them gently to keep the air bubbles trapped inside.
- Make sure the cake is fully cooled before you add the topping.
- Any summer fruits work well. Try adding blueberries, or you could use slices of fresh peach or apricot.
