This cake tastes as good as it looks – no, actually it’s better than that!
It is so light and lovely, in no way does it taste like a usual ‘low fat’ cake – even my husband agrees and he is a tough critic!
I have even served this cake for dessert as part of a dinner party (with a low fat creme anglaise), no-one knew it was low fat and I got rave reviews.
The original recipe came from Cooking Light which is an American magazine with many more terrific sounding recipes, so stay tuned as I’m sure I will be trying all of them.
Of course, I have changed the recipe slightly as the original version I found a little too sweet so I cut down the sugar. I added in some wholemeal flour to increase fibre and lower the GI and I replaced sour cream with yoghurt as that’s all I had! I know you really will enjoy this 🙂
Pear & Pinenut Cake
- 1 1/4 cups plain flour (I used ¾ cup white and ½ cup wholemeal)
- 2/3 cup castor sugar
- 60g soft butter, cut into small pieces
- 2 tbspn pinenuts, toasted
- 1 tsp ground cinnamon
- Zest of 1 small lemon
- 1/2 tspn baking powder
- 1/4 tspn bicarb soda
- 1 large egg
- 1/3 cup low fat yoghurt
- 1/4 cup low-fat milk
- 1 tspn vanilla essence
- 1 ½ pears, peeled, quartered then sliced thinly
Preheat oven to 180 °C
Grease and line a 9 inch round cake tin
Combine flour and sugar in a large bowl.
Add butter and rub into flour mix, like you do for scones.
Remove 1/2 cup of the flour mixture, place in a small bowl. Stir the pinenuts and cinnamon into this and set aside.
Add the lemon zest, bicarb soda and baking powder to the remaining flour mixture.
In another small bowl, whisk the egg then add yoghurt, milk and vanilla.
Pour this into the flour mixture and mix until well blended.
Pour the batter into the prepared tin. Arrange the pear slices evenly, pressing into the batter (see photo).
Each delicious, moist and light slice has a mere 170 calories 🙂