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Chocolate, almond and berry cake

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Chocolate, almond and berry cake
A great centrepiece for your afternoon tea table.
Serves
8
Prep
20 minutes
Cook
25 minutes
Each 113g serving contains (excludes serving suggestion)
KCal
139
Carbs
14.8g
Fibre
2.5g
Protein
9.8g
Fat
3.9g
Saturates
1.1g
Sugars
3.2g
Salt
0.3g
Fruit/Veg Portion
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 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
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Method

Recipe 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.
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