Rhubarb, pear and almond cake recipe
Ingredients
Cooking spray
80g light margarine
2⁄3 cup Natvia 100% Natural Sweetener, plus 1 tbsp extra
1 tsp vanilla extract
2 x 50g eggs
2 very ripe pears, peeled, mashed
1 tbsp low-fat milk
110g (¾ cup) wholemeal self-raising flour
75g (½ cup) self-raising flour
1½ tsp ground cinnamon
250g trimmed rhubarb, cut into 4cm pieces
1 Tbsp flaked almonds
Combined icing sugar and ground cinnamon, to serve (optional)
Vanilla ice-cream to serve
Method
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Preheat oven to 170°C (fan-forced). Spray a 7cm deep, 20cm (base measurement) round cake tin with cooking spray. Line base and sides with baking paper.
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Using a wooden spoon, beat margarine, Natvia and vanilla in a medium bowl until well combined. Add eggs, 1 at a time, beating well after each addition. Add pear, milk, flours and cinnamon. Mix until well combined.
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Spoon batter into prepared tin and smooth the surface. Toss rhubarb in the extra Natvia. Arrange over the top of cake, pushing rhubarb down into the batter. Sprinkle over almonds.
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Bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside in the tin for 20 minutes. Turn out onto a wire rack.
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Put another wire rack on top of the cake and turn the cake back upright. Sift combined icing sugar and cinnamon over cake, if using. Serve cake on its own or with ice-cream.
Nutrition Info PER SERVE
527kJ, protein 3.3g, total fat 4.7g (sat. fat 1.1g), carbs 15g, fibre 4g, sodium 143mg. Carb exchanges 1. • GI estimate medium.
