Almond berry cake
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Time to make:
1 min, prep 20 mins, cook 45 mins
$0.87 per serve
(at time of publication)
Full ingredients list:
- 1/2 cup reduced-fat table spread
- 3/4 cup brown sugar
- 2 eggs
- 1/2 lemon, zested, juiced
- 1 cup wholemeal flour
- 1 teaspoon baking powder
- 1/4 cup almond meal
- 1/2 cup low-fat natural yoghurt
- 1/4 cup pecans, chopped
- 1 cup frozen berries (we used blueberries, but you can use any kind of berries)
- 3/4 cup extra-light cream cheese
- 4 tablespoons icing sugar
- 1 lemon, zested and 1/2 the juice
- mint leaves, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC. Line a loaf tin with baking paper.
Step 2 Cream spread and sugar together. Add eggs and beat well.
Step 3 Add lemon zest and 2 tablespoons juice. Fold in flour, baking powder and almond meal.
Step 4 Gently stir in yoghurt, pecans and berries. Spoon into prepared tin. Bake for 45 minutes, or until inserted skewer comes out clean. Cool completely before icing.
Step 5 To make icing, mix cream cheese with icing sugar and lemon juice. Spread over cold cake. Garnish with lemon zest and mint leaves, if desired.
We used blueberries in this cake, but you can use any kind of berries.
When baking, use a reduced-fat spread with no less than 60 per cent fat to ensure taste and texture.
About this recipe
First published: June 2010