Raspberry Chocolate and Almond Tea Cake
Next Sunday is Mothers Day so it seems only suitable that I should post a recipe for a cake that you can try out before you make it for your mum!
Valli Little has included 7 gorgeous sounding cakes in this month’s delicious magazine to help celebrate Mothers Day, including this one – raspberry chocolate and almond tea cake
Despite this recipe sounding lovely just the way it is, it is rather high in fat and sugar. So I thought I would try to make a healthier version.
I was able to cut the butter down by less than half, the sugar back a bit and used low fat yoghurt and milk to moisten the cake but also give it a light texture. The result is a cake that has less energy (or calories), almost half the amount of fat and saturated fat and since I used wholemeal flour, even though my cake is slightly smaller in size (18g smaller per slice to be exact) it contains the same amount of fibre.
It is just delicious. Here is my version…
Low Fat Raspberry, Chocolate and Almond Tea Cake
1 cup (125g) wholemeal plain flour
1 teaspoon baking powder
1/2 teaspoon bicarb soda
½ cup (60g) almond meal
½ cup castor sugar
60g soft butter, cut into small pieces
2/3 cup dark chocolate chips (or dried cranberries)
1 1/3 cups (150g) frozen raspberries
1 large egg
1/3 cup low fat yoghurt
1/3 cup low-fat milk
1 teaspoon pure vanilla or ½ teaspoon almond essence
1/4 cup flaked almonds
Icing sugar, to serve
Low fat yoghurt, to serve
- Preheat oven to 170 °C
- Grease and line an 8 inch round cake tin
- Sift flour, bicarb soda and baking powder into a large bowl.
- Stir in the almond meal and sugar.
- Add butter and rub into flour mix, like you do for scones.
- Add the chocolate chips and frozen raspberries to the flour mixture.
- In another small bowl, whisk the egg then whisk in yoghurt, milk and vanilla or almond essence.
- Pour this into the flour mixture and mix until well blended.
- Pour the batter into the prepared tin.
- Sprinkle with flaked almonds.
- Bake for 35-40 minutes or until a wooden skewer inserted in centre comes out clean.
- Dust with icing sugar and serve with low fat yoghurt
Per Serve (my version, without icing sugar or yoghurt):
Serves 6(for comparison): 1850kJ or 440 calories; P 9g Fat 23g SFat 12g CHO 48g Fibre 6g
Serves 10 (a better portion size): 1110kJ or 264 calories; P 6g Fat 14g SFat 7g CHO 29g Fibre 4g
Per Serve (original version, says it serves 6): 2857kJ or 680 calories; P 13g Fat 45g SFat 21g CHO 57g Fibre 6g
I have been looking at those same cake recipes in the Delicious magazine! Your cake looks great!
Thanks, if you can, give it a go…it really is yummy!
Very amazing bake you have there! =)
Oh I hope it’s not Mothers Day or else I’m in trouble! I think you’ll find it’s next week, but the recipe looks fabulous.
I made a boo boo! Have fixed it since. Silly me thought mother’s day was the first sunday in may…d’uoh!