Plum and Cinnamon Cake
This cake is a tasty, easy to make and diabetic friendly. It is also meant for weight-watcher who is seeking for dessert pleasures. It is great for afternoon tea or for pudding, served with cream, low-fat ice-cream or even custard, if desired. You can use apples instead of plum. It would be equally lovely. Canned plums generally hold their shape well when used in baking, and they don’t lose any of their sweet flavor.
Prep time: 15 minutes
Cook time: 35 minutes
(Make 12 serves)
Amount Per Serving: 198 Calories, 18.6 g. Carbohydrates, 1.2 g. Dietary Fiber, 6.8 g. Fat, 2.5 g. Saturated Fat
- 1/2 cup of reduced-fat dairy-free spread
- 1 tsp. of vanilla essence
- 1/2 cup of firmly packed brown sugar
- 3 eggs, separated
- 1/2 cup white self-raising flour
- 1/2 cup wholemeal self-raising flour
- 1 tsp. of ground cinnamon
- 4 whole canned plums in syrup, drained, halved and seeded
- Preheat oven to 350 degrees F. Grease a 8-inch ring pan, line base and sides with baking paper.
- In small-size bowl, beat spread, essence, sugar and egg yolks with electric mixer until light and fluffy. Transfer mixture to medium-size bowl, stir in flours and cinnamon.
- In a clean small-size bowl, beat egg whites until soft peaks form; gently fold whites into cake batter.
- Spread batter into prepared pan, place plums, cut side down. Bake in oven for 30 min. Let stand about 10 min, turn onto wire rack, turn top-side up to cool. Serve dusted with icing sugar mixture, if desired.
- Tips: You’ll probably have to open an 28.5 oz. can (about 810g) of whole plums in syrup to get the required amount for this recipes. You can serve the remaining plums alongside this cake, or you can freeze them (in the syrup) until you with to use them for another recipe.
Source : Women’s Weekly
Recipe Under : 100 to 200 Calories - Bake