and almonds are a great source of vitamin E, dietary fibre, heart-healthy B vitamins and ‘good fats’, and the eggs add the protein. This cake is best eaten on the day it is made.
SERVES 8
(LARGER SLICES ALLOWED, AS IS THIS IS A LOVELY LOW-FAT CAKE)
light cooking spray, for coating
4 medium eggs
100g (3½oz) caster sugar
5½ tbsp plain flour
50g (1¾oz) ground almonds
50g (1¾oz) ground hazelnuts
50g (1¾oz) flaked almonds
To decorate
frosting of your choice
raspberries
plain dark chocolate scrapings
1 Preheat the oven to 190°C/375°F/Gas mark 5.
2 Spray two 20cm (8in) sandwich tins with light cooking spray to make the cake easy to turn out.
3 Using a free-standing electric mixer, whisk the eggs and sugar together until the mixture is pale, fluffy and doubled in volume. Be patient, as this will take about 5 minutes.
4 Now, sift in the flour from a good height. Add the ground almonds and hazelnuts and fold in with a large, clean metal spoon using as few strokes as possible.
5 Tip the mixture gently into the prepared tins and sprinkle with the flaked almonds.
6 Bake for 12 minutes until well risen and springy to the touch. Allow to cool in the tins for 5 minutes, then turn out and cool on a wire rack.
7 Cover one cake with delicious low-fat frosting and maybe some raspberries. Place the second cake on top. Decorate with more low-fat frosting, raspberries and dark chocolate scrapings.
Chocolate Cake with Spicy Pears
This butter- and flour-free cake has a lovely light texture and great flavour. Make sure you use best quality plain dark chocolate, as this will contain less fat and sugar and gives a better flavour. Cook the pears a day ahead and chill in the refrigerator overnight. The cake is best eaten on the day it is baked.
SERVES 4
For the cake
low-fat spread, for greasing
110g (4oz) caster sugar, plus 1 tbsp for dusting
1 tbsp plain flour, for dusting
110g (4oz) bitter dark chocolate, chopped
4 eggs, separated
70g (2½oz) cornflour
icing sugar, sifted, for dusting
low-fat crème fraîche, to serve
For the spicy pears
85g (3oz) caster sugar
2 tbsp clear, runny honey
4 cloves
10 black peppercorns
1 cinnamon stick
1 x 2.5cm (1in) piece of fresh ginger, peeled and sliced
thinly pared zest of 1 orange
290 ml (10fl oz) Muscat wine
juice of ½ lemon
4 firm, ripe pears
8 cloves
1 Start by making the pears. Put 150ml (5fl oz) water, the sugar and honey into a large heavy saucepan and mix together over a low heat until the sugar has dissolved completely. Bring to the boil, then add the cloves, peppercorns, cinnamon, ginger and orange zest and cook for 10 minutes, uncovered, or until slightly thickened and syrupy.
2 Allow the syrup to cool slightly, then mix in the wine and lemon juice.
3 Peel the pears, leaving the stems intact and stud each pear with 2 cloves. Immediately submerge the pears into the syrup to prevent discolouring. Bring slowly to the boil, then reduce the heat and simmer gently for 15 minutes. Remove the pan from the heat and allow the pears to cool completely in the syrup. Refrigerate overnight.
4 The next day, make the cake. Preheat the oven to 180°C/350°F/Gas mark 4.
5 Grease a 23cm (9in) cake tin with low-fat spread and line the base with a disc of greaseproof paper. Dust lightly with the 1 tablespoon sugar and then the 1 tablespoon flour, tapping out the excess.
6 Put the chocolate into a heatproof bowl set over a saucepan of simmering water, making sure the base of the bowl isn’t touching the water, and stir continuously until the chocolate has melted, then remove from the heat.
7 In a separate bowl, beat the egg yolks with all but 1 tablespoon of the caster sugar until pale and creamy. Mix the cornflour into the egg yolk mixture, then pour in the melted chocolate and mix thoroughly.
8 Using a free-standing electric mixer, whisk the egg whites with the remaining 1 tablespoon sugar until shiny and stiff. Using a large metal spoon, fold the egg whites into the egg and chocolate mixture and pour into the prepared tin.
9 Bake the cake in the centre of the oven for 20–25 minutes. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
10 Lightly dust the cake with icing sugar just before serving with the well-chilled pears and a scoop of low-fat crème fraîche.
Beetroot & Chocolate Cake
Chocolate and beetroot are an unusual combination but one that works well. Using light olive oil instead of butter and taking into account the antioxidants and potassium contained in the beetroot and dark chocolate, this cake is perfect for the most health-conscious, sweet teeth around.
SERVES 12
low-fat spread, for greasing
50g (1¾oz) cocoa powder
175g (6oz) plain flour
1½ tsp baking powder
200g (7oz) caster sugar
250g (9oz) cooked beetroot in juice
3 eggs
200ml (7fl oz) light olive oil
100g (3½oz) good-quality plain dark chocolate, finely chopped
170g (6oz) icing sugar
