Name: Chocolate, almond and berry cake
Prep time: 20 minutes
Cook time: 25 minutes
Yield: 8
Ingredients: 1 tsp rapeseed oil (for cake tin); 50g wholemeal flour; 50g plain flour; 15g cornflour; 1 tsp baking powder; 15g cocoa powder; 4 medium 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

Guide to the symbols

A great centrepiece for your afternoon tea table.

Serves

Prep

20 minutes

Cook

25 minutes

Each 113g serving contains

KCal

139

Carbs

14.8g

Fibre

2.5g

Protein

9.8g

Fat

3.9g

Saturates

1.10g

Sugars

3.2g

Salt

0.30g

Portion Fruit & Veg

Nutritional information explained

What makes a healthy, balanced diet?

Ingredients

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Ingredients

1 tsp rapeseed oil (for cake tin)

50g wholemeal flour

50g plain flour

15g cornflour

1 tsp baking powder

15g cocoa powder

4 medium 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.