Raspberry and Apple Cake

This is my 100th post ~ who knew I had it in me ;0)

In my mind a 'birthday' requires a cake but as we are still trying to be faithful to our new year's resolutions I knew it would had to be a low fat option. Rest assured though that in this case low fat does not mean low taste. We often enjoy a slice of this cake for dessert, served with some light ice cream!! I never thought Hubby and I would like the light version but there are actually some brands out there that are really quite nice, shocking but true!

Anyway, enough of this virtuous guff ... grab a fork and have some cake!

Raspberry and Apple Cake

Low fat cooking spray

225g SR flour

A pinch of salt

150g low fat polyunsaturated margarine

75g caster sugar

225g eating apples, peeled, cored and chopped

2 eggs, beaten

3 tbsp skimmed milk

225g fresh or frozen raspberries

25g flaked almonds (I didn't have any so omitted them this time round)

1 tsp icing sugar, to decorate

Preheat the oven to 180C / fan 160C. Spray a 20cm round spring form cake tin with low fat cooking spray and line it with non stick baking parchment.

Sift the flour and salt into a large bowl. Rub in the margarine until the mixture resembles fresh breadcrumbs. Stir in the sugar and apples, then beat in the eggs and milk. Finally, gently fold in half the raspberries.

Spoon the mixture into the tin and level the surface, then sprinkle over the remaining raspberries and the flaked almonds. Bake for 1 - 1 1/4 hours or until well risen, golden brown and firm to the touch in the centre.

Remove from the tin and cool on a rack, then dust with icing sugar to serve.

Serves 12

WW Cook Smart Baking Cookbook