Chocolate, almond and berry cake
Nutrition Facts
each servingIngredients
all 15 types- 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
Directions
8 steps in totalHeat 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.
