Add fruity flair to your classic tea cake with lovely raspberries that shine like bright red rubies.
Nutritional information
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- Per serve (with sugar) 957kJ (229Cal), protein 4g, total fat 11g (sat. fat 1g), carbs 27g, fibre 2g, sodium 143mg • Carb exchanges 2 • GI estimate mediumÂ
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- Per serve (with sugar substitute) 771kJ (184Cal), protein 4g, total fat 11g (sat. fat 1g), carbs 15g, fibre 2g, sodium 144mg • Carb exchanges 1 • GI estimate high
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Ingredients
Method
Preheat oven to 160°C fan-forced (180°C conventional). Spray a deep, 20cm springform cake tin with cooking spray and line base with baking paper. Combine flour and sugar in a bowl. Set aside.
Whisk oil, yoghurt, eggs, vanilla extract and lemon zest in a separate bowl. Tip in the flour mixture and fold in until smooth. Gently fold in the raspberries. Transfer to cake tin. Bake for 30-40 minutes or until a skewer inserted into the middle comes out clean.
Set the cake aside in the tin for 10 minutes. Turn out onto a wire rack to cool completely.
To serve, dust cake with icing sugar and top with the extra raspberries.
For more deliciously healthy recipes and expert advice, pick up a copy of the March/April issue of Diabetic Living, $8.99, at your supermarket or newsagent.Â
You may also like:
Diabetic chocolate orange cups
Diabetic-friendly carrot cake with cream cheese icing
Pear and ginger upside down cake
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