I’m going to be honest, it really does give me such delight to share this recipe with you. The fist time I baked this loaf it was a bright Sunday when my mother came to visit me in my new home and it went down a treat.
We enjoyed an al fresco lunch of home made soup, crusty bread and cheese following on with this light but extremely moreish cake. If I’m being honest, it really did prove to be the perfect end to our meal.
I knew I was on to a winner when I realised that I could brag about it’s low fat content of this cake and the fact it’s so very easy to prepare. I was then balled over when everyone asked for second servings.
This cake keeps really well and makes an incredible breakfast served with greek yoghurt and honey.
Another selling point of this cake is due to the fact it is not smothered in frosting (honestly, you don’t need to ice this cake). It’s totally portable for a snack or breakfast – Cake on the go? You know it makes sense?
Low Fat Blackberry Loaf Cake
Ingredients
*300g Self raising flour
*350g Blackberries
*125g Soft Brown Sugar
*190g Fat Free Greek Yogurt
*1 Teaspoon Vanilla Paste
*2 Medium Eggs
Method
Pre heat your oven to 180 degrees and set aside a large loaf tin lined with grease proof paper.
In a large bowl mix together your flour and sugar and then add in your berries. Now whisk your egg’s together with a fork and add to the mix followed by greek yogurt and vanilla paste.
When everything is evenly combined (and this will be a very thick batter so don’t be alarmed) pour into your loaf tin and bake for 60minutes*(see notes) or whenever a skewer comes out clean.
Set aside for 45minutes to cool, dust with icing sugar and slice into 12 gorgeous chunks.
Notes:
*Some black berries can be a little tart so you may wish to add a little more sugar or if you prefer some sweetener.
*This cake also works well with other fruits such as blueberries, raspberries or strawberries, peaches etc..
*Based on the above ingredients I calculated this as 143 calories a slice, 30g Carbs, 4g Protein and 0g Fat (for 12 slices and the fat content will depend on you using fat free yogurt)
*The loaf will keep for around 4 days if stored in an airtight container.
*My loaf took 65 minutes to bake but I really think it is so oven dependant – I’d check on the cake from at 50/60 minutes depending on your oven.
Now the days are getting cooler I absolutely love baking cakes and meals with more wintery ingredients and this is a complete treat if you’ve spent the morning blackberry picking. I should take a moment thank my boyfriends mother for kindly supplying me with these berries, if you are on a time/money budget no biggie just buy frozen berries from the supermarket.
Katie
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