Recette
Nutrition facts
per 1 serving
Amount % DV*
Calories 240
Fat 8 g 12 %
Saturated 1.5 g
+ Trans 0 g
7 %
Polyunsaturated 0 g
Omega-3 0 g
Omega-6 0 g
 
Monounsaturated 0 g
Cholesterol 20 mg 0 %
Sodium 120 mg 5 %
Carbohydrates 35 g 12 %
  Fibres 3 g 12 %
  Sugars 20 g
Protein 6 g
Vitamin A 8 %
Vitamin C 15 %
Calcium 10 %
Iron 10 %
* DV = daily value

Yogurt and berry cake

Time required: Over one hour
Yield : 8 to 12 servings Prep Time: 15 minutes
Level : Easy Cook Time: 50 to 60 minutes

INGREDIENTS

Cake:
  • 375 mL (1½ cups) all-purpose flour
  • 125 mL (½ cup) sugar
  • 7 mL (1½ tsp.) baking powder
  • 30 mL (2 tbsp.) ground hazelnuts
  • 75 mL (1/3 cup) non-hydrogenated margarine
  • 2 egg whites
  • 5 mL (1 tsp.) vanilla
  • 60 mL (1/4 cup) 2% M.F. milk
  • 750 mL (3 cups) fresh raspberries or
    one 300 g (10 oz.) package frozen unsweetened raspberries, drained
Topping:
  • 500 mL (2 cups) plain stirred yogurt
  • 30 mL (2 tbsp.) all-purpose flour
  • 1 egg, lightly beaten
  • 60 mL (1/4 cup) honey
  • 10 mL (2 tsp.) grated lemon rind
  • 5 mL (1 tsp.) vanilla

PREPARATION

Preheat oven to 180°C (350°F).

In a food processor or with an electric mixer, combine flour, sugar, baking powder, ground hazelnuts, margarine, egg whites, vanilla and milk to make a smooth batter.

Grease the bottom of a 20-22 cm (8-9 inch) round cake tin; pour in batter and top with raspberries.

In a bowl, stir together yogurt and flour. Incorporate egg, honey, lemon rind and vanilla, stirring until smooth. Pour mixture onto raspberries. Bake in the oven for 50 to 60 minutes, or until top is golden. Serve hot or cold.