Very Berry Summer Cake
Contributed by: News Canada
(NC) - 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.
Ingredients:
- 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
Directions:
In 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. *Do not use aspartame-sweetened varieties and choose 1 or more % m.f.
Here's what you get from a serving of our Very Berry Summer Cake based on Health Canada's Recommended Daily Intake (RDI's) for nutrients.
Nutrient % RDI
- Vitamin B12 21%
- Riboflavin 20%
- Phosphorus 12%
- Magnesium 11%
- Calcium 10%/111 mg
- Iron 9%
- Zinc 9%
- Niacin 9%
- Thiamin 8%
- Folacin 8%
Nutritional Information: Per Serving: Energy 256 kcal, Protein 8 g, Carbohydrate 45 g, Fat 5 g
