Healthy Berry Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the muffins
- 3 ½ ozs low-fat Yogurt
- 3 Tbsps sunflower oil
- 1 Tbsp lemon juice
- 2 egg whites
- 1 ¾ cups all-purpose flour
- ⅔ cup superfine caster sugar
- 2 tsps Baking powder
- ¼ tsp salt
- 2 cups Raspberries
- For the raspberry sauce
- 2 cups Raspberries
- 2 Tbsps sugar
- 1 Tbsp lemon juice
- 1 Tbsp Corn starch
- ½ cup cold water
- To finish
- powdered sugar
Preparation steps
1.
For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
2.
Mix together the yoghurt, oil, lemon juice and egg whites until well blended.
3.
Stir together the flour, sugar, baking powder and salt in a mixing bowl.
4.
Add the wet ingredients to the dry, and mix until just combined. Gently stir in the raspberries.
5.
Spoon into thetins and bake for 15-20 minutes until golden. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
6.
For the raspberry sauce: in a pan over a medium heat, combine half the raspberries, the sugar and lemon juice.
7.
In a small bowl, whisk the cornflour into the cold water until smooth. Pour the cornflour mixture into the pan and bring to a boil.
8.
Reduce the heat and simmer for about 5 minutes, stirring frequently, until thickened.
9.
Puree the sauce with a handheld blender or potato masher. Stir in the remaining raspberries and set aside to cool. The sauce will continue to thicken as it cools.
10.
Sift icing sugar over the cakes and serve with the sauce.
