The thing I miss the most when I'm dieting is not just the food but actually baking. So last weekend I thought I'd give a fat free cake a whirl, and you know what, it was pretty darn good. In-fact so good I'd make it even if I wasn't watching what I'm eating. So good in-fact I've adapted it to make a lemon drizzle cake.
90g S/R Flour
4 medium eggs
30g cornflour
2 tbsp spoons of raspberry jam (you can use sugar free jam)
200g firm fresh raspberries
150ml whipping cream (you can use double but it has a higher fat content)
90ml lower fat Fromage Frais
1-2 tsp vanilla bean paste
1 tsp of icing sugar
You will also need two sandwich tins greased and lined.
Preheat the oven 170˚c
Whisk together the eggs and sugar in a free standing machine with the whisk attachment or with a hand-whisk until its light, fluffy and trebled in volume. Fold in the flours with a metal spoon, divide between 2 prepared sandwich tins and bake in a pre-heated oven for 12-14 mins.
Leave to cool completely in the tins standing on wire racks.
Whisk together the cream, fromage frais and vanilla until it holds its shape. Place one of the cooled sponges onto a serving plate, spread with jam, form a ring of raspberries around the edge, fill the middle with 2/3 of the whipped cream. Place the second sponge on the top, cover with the remaining cream and raspberries, dust with icing sugar and serve.
For More Lower Cal/Fat recipes
To make a Fat free lemon drizzle cake
90g caster sugar (I used vanilla infused)
30g runny honey
90g S/R Flour
4 medium eggs
30g cornflour
1 large lemon
3 tbsp granulated sugar
You will also need 20x20 tin greased and lined.
Preheat the oven 170˚c
Whisk together the eggs, honey, zest of a lemon and caster sugar in a free standing machine with the whisk attachment or with a hand-whisk until its light, fluffy and trebled in volume. Fold in the flours with a metal spoon, spoon into a greased and lined 20x20 brownie pan and bake at 160˚c for about 15-20mins. Leave to cool completely in the pan. Juice the lemon into a bowl and add 3 tbsp of granulated sugar, leave the cake to cool completely then pour over the drizzle.
30g runny honey
90g S/R Flour
4 medium eggs
30g cornflour
1 large lemon
3 tbsp granulated sugar
You will also need 20x20 tin greased and lined.
Preheat the oven 170˚c
Whisk together the eggs, honey, zest of a lemon and caster sugar in a free standing machine with the whisk attachment or with a hand-whisk until its light, fluffy and trebled in volume. Fold in the flours with a metal spoon, spoon into a greased and lined 20x20 brownie pan and bake at 160˚c for about 15-20mins. Leave to cool completely in the pan. Juice the lemon into a bowl and add 3 tbsp of granulated sugar, leave the cake to cool completely then pour over the drizzle.
*To make the candied peel, with a potato peeler, peel off strips of peel from the lemon making sure not to take the pith, pop into a pan with a vanilla pod, a cup of water and 2 tbsp of sugar, place on the heat and boil, reduce by half, strain then roll in some more caster sugar and dry on a piece of parchment.
This weeks weight loss 3lbs
