PlusClub Recipe
Dundee
Cake
TO BEGIN
Makes 20 slices
Time Required:
Preparation – 45 minutes
Cooking – 1½-2 hours
PREPARATION AND COOKING
1 Line the base and sides of an 18cm round cake tin with
greaseproof paper and tie a double thickness of brown
paper around the outside of the tin.
Per Serving:
Energy (Kcal) 153 Kcal
Fat (G) 6g
Saturated Fat (G) 1g
Carbohydrate (G) 23g
2 Preheat oven to 150ºC/130°C Fan/300ºF/Gas Mark 2.
Calorie Comparison:
With Hermesetas – 153 Kcal
With Sugar – 171 Kcal
4 In a separate bowl mix the currants, sultanas and chopped
INGREDIENTS
5 Cream together the low fat buttery spread and Hermesetas
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50g plain flour
100g plain wholemeal flour
1 tsp baking powder
1 tsp mixed spice
6 tbsp Hermesetas
225g currants
225g sultanas
75g chopped mixed peel
175g low fat buttery spread
3 medium eggs, beaten
2 tbsp skimmed milk
50g blanched almonds
3 Sieve the flours, baking powder and mixed spice into a
bowl. Return the bran caught in the sieve back to the flour.
mixed peel together.
Granulated until soft. Gradually beat in the eggs and 1-2
tbsp of the flour with each addition. Finally fold in the
remaining flour, fruit mixture and milk to make a firm
consistency.
6 Turn the mixture into the cake tin and level the surface.
Arrange almonds over the cake surface in an attractive
design.
7 Bake the cake for 1½-2 hours or until a skewer inserted in
the centre comes out clean. Leave in the tin for 30
minutes then remove and leave to cool completely.
Store in an airtight tin for up to 2 weeks.
Low calorie/sugar free recipe with
Hermesetas Granulated