Chocolate Almond & Berry Cake
Ingredients:
1 tsp rapeseed oil (for cake tin)
50 g wholemeal flour
50 g plain flour
15 g cornflour
1 tsp baking powder
15 g cocoa powder
4 eggs, separated
1 tbsp 0% fat greek yogurt
4 tbsp granulated sweetener
2 tsp natural almond extract
Nutritional Value:
Energy: 111kcal
Protein: 7.9g
Method:
- Heat the oven to 190°C and lightly oil a 20 cm cake tin
- Sieve the wholemeal, plain, cornflour, baking powder and cocoa powder into a bowl.
- In another bowl add egg yolks, yoghurt, sweetener and almond extract and beat well
- In a separate bowl beat the egg whites until they form a stiff peak
- Gradually fold the dry ingredients, egg yolk and yoghurt mixture together, then carefully fold in the egg whites
- Place the mixture immediately into the oiled cake tin and bake for 20-25 minutes, then remove from the oven and allow to cool on a wire rack
- Meanwhile, make the topping by stirring 1 tablespoon of sweetener into the quark and mixing well, leave it in the fridge until you are ready to top the cake
- When the cake is cool cover with the sweetened quark
and top with fresh strawberries and raspberries
