About the Recipe
Slightly lighter on the 'naughtier' ingredients- this lemon and raspberry treat is ALMOST guilt free.....(then again, I'm always guilt free when enjoying yummy things! Life is short!)
Ingredients
Cake Mix
4oz-100g Baking Margarine (room temp)
1.1oz-30g Canderel/Sugar Alternative
2 Medium Eggs (free-range)
8oz-225g Self-Raising Flour (sifted)
2 Lemons (zest only)
2 fl. oz-50ml Sunflower Oil
2 Tablespoons Semi-Skimmed Milk
2oz-60g 0% Fat Yoghurt
5oz-150g Fresh Raspberries
Raspberry Smash Topping
0.7oz-20g Canderel/Sugar Alternative
7oz-200g Unsalted Butter (soft)
2.8oz-80g Fresh Raspberries
2 Tablespoons Fresh Lemon Juice
10.5oz-300g Icing Sugar
Preparation
Pre-heat oven to 355˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven
Grease a 20cm square cake pan and set to one side
In a large mixing bowl, cream together the baking margarine and sugar alternative using an electric whisk/stand mix or good old-fashioned elbow grease until well combined. Add the eggs one at a time, combining well between each addition
Add the sunflower oil and mix again
Add the milk and mix again
Follow by sieving the flour and baking powder into the egg mix and combine again
Continue by adding the 0% fat yoghurt and mix in
Add the lemon zest and mix one last time
Spoon into the prepared cake tin and spread it out evenly. Place the raspberries on the top and press into the mix so you can just see their tops
Pop into the oven for 35 minutes or until you can insert a skewer and it comes out clean
Allow to cool in the tin for 10-15 minutes and then remove to cool completely
Meanwhile, make the raspberry smash topping. Add all the ingredients to a bowl and combine thoroughly until smooth (make sure the butter is very soft). Spread evenly over the top of the cake
Cut into squares and serve