I love cake, I love cake too much, my hips don’t lie.
I never want to cut it out of my life even when I do go on diets, “PUT THE CAKE DOWN AND WALK AWAY!’ I hear you say. Wellllllllll I know that’s what I should do but NO.
I’ve been Googling and searching for low fat cakes and these recipes seem quite elaborate with long lists of ingredients to compensate for the tasty calorific quantities of sugar, butter and eggs. To top it off, on the day I set out to make said low fat cake I realise I hardly have anything in my food cupboard and only have one egg. GRRRRRRRR, So with a bit of inventive adjustments, serendipity was on my side! and I’ve made a Bloody good Blueberry cake!! Give it a go.
- 140g Self Raising Flour
- 100g Low fat butter, I used Lurpak light spreadable
- 100g Caster Sugar
- 1 teaspoon of Baking Powder
- 4 tablespoons low fat natural yogurt, I used Rachael’s Low fat natural Vanilla yogurt
- 1 egg
- A dash of pure Vanilla extract or the seeds of one Vanilla bean
- Handful of Blueberries
Pre-heat the oven at 160 degrees C
Grease and line one round sponge tin.
Mix together the butter and sugar, then add in the egg, vanilla and yogurt, whisk together.
Sieve in flour and baking powder, whisk together to make light mix then fold in the blueberries using wooden spoon.
Pour mix into greased and lined tin, place in oven for 25 – 30 minutes
Once baked, leave to cool then serve with a dollop of low fat yogurt or for an extra treat drizzle over some lemon curd.
Enjoy it’s not as naughty as you think!!!