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The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by the recipe, in comparison with the quantity recommended. |
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Very Berry Summer Cake
10 servings
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No one will guess that this moist, refreshing cake is made with yogurt! If you like, drizzle with a raspberry 'coulis' or sauce when serving.
4 large eggs
3/4 cup (200 ml) sugar
750 g container vanilla yogurt*
1 tbsp (15 ml) vanilla
1 1/4 cups (310 ml) flour
2 cups (500 ml) fresh or frozen (not thawed) raspberries
1/4 cup (60 ml) flaked almonds
* Do not use aspartame-sweetened varieties and choose 1 or more % m.f.
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PreparationIn a large bowl, beat eggs and sugar at maximum speed for 5 minutes. Using a whisk, gently stir in yogurt and vanilla.
Sift flour over mixture little by little, whisking to avoid lumps. Delicately fold in berries.
Pour into 9-inch greased, floured spring-form pan. Sprinkle almonds over top.
Bake at 350° F (180° C) until top is evenly golden brown (about 75 to 90 minutes).
Chill, remove form and serve.
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Nutritional InformationPer Serving:
Energy: 256 Kcal
Carbohydrate: 45 g
Protein: 8 g
Fat: 5 g
Calcium: 111 mg/10 % DV*
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