As you may recall, I said in my “Image 23” post that I was going to try my hand at baking something a little healthier from one of the recipes in our ‘healthy’ cook books. In case you missed it ( https://bookwormfoody.wordpress.com/2012/01/23/image-23-cook-books/ )
So here it is; Strawberry Hazelnut Cake! Now I know it doesn’t look quite low fat, but have a look…here’s the recipe:
55g caster sugar
50g self-raising flour
35g ground hazelnut
200g low-fat ricotta cheese
1 tbsp sugar-free strawberry jam
Icing sugar for dusting
Preheat oven to moderate (180°C). Grease a deep 20cm-round cake tin, line base with baking paper.
Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy. Fold in sifted flour and hazelnuts. Pour into prepared tin, bake for 30 minutes or until golden brown and firm in the centre. Turn onto wire rack to cool.
Combine ricotta, jam and strawberries in a food processor or blender, blend until smooth. Cut cake into 2 layers, fill with ricotta mixture. Dust top with icing sugar.
per serving 7.6g fat; 655kJ