Thursday night is work-baking night; that is, when I generally bake something to take to work to celebrate Friday, being the end of our working week. Lately, I have been receiving a few hints for something a little more friendly on the waistline than my usual treats; after all, we work in an office, and unless we make the effort to go to the gym or get some other form of exercise, sitting in a chair all day is not exactly conducive to burning off calories.
With this in mind, I decided to make raspberry yoghurt cake from page 320 of The Australian Women's Weekly 501 Low-Fat Recipes. If made in accordance with the recipe, this cake has 6.5g of fat and 192 calories per serve. I reduced the fat count a little further by substituting the cream cheese frosting suggested in the recipe for lemon icing. Lemon and raspberries are a terrific flavour combination, and I am not a huge fan of cream cheese frosting, so I see this modification as an improvement. Here is what the cake looks like once completed:
So that I could taste-test the cake for this blog, I baked one dessert spoonful of batter separately in a patty cake tin. My verdict on this cake is - scrumptious! The fruit and yoghurt combined to make the cake moist and flavoursome, and the fact that it is relatively low in fat and calories (for a cake!) is a bonus. I would definitely make this cake again. Here's hoping that the troops like it too!