Chocberry cake recipe

Nutritional values

Per serving

Energy: 141kcal, protein: 3g, fat: 6g, carbohydrate: 19g, fibre: 2g, salt: 233mg, cholesterol: 23mg

Ingredients

Serves 10

• 500g fresh strawberries
• 10g brown sugar
• 60ml boiling water
• 5ml vanilla extract
• 90ml light margarine
• 100g sugar
• 125g self-raising flour
• 60g cocoa
• 10g baking powder
• 2.5g salt
• 60g oat bran
• 1 egg
• 1 egg white
• 60ml fat free milk

Method

1. Preheat the oven to 180°C.
2. Wash and quarter half of the strawberries and place them in a saucepan on low heat.
3. Add the brown sugar, water and vanilla extract and simmer gently while making the cake batter.
4. To make the cake batter, cream the margarine and sugar.
5. Sift flour, cocoa, baking powder and salt into a separate bowl. Add the oat bran and lift up a few times with a spoon to incorporate air.
6. Add the egg and egg white to the margarine mixture individually, alternating with one or two spoonfuls of dry ingredients. Use an electric mixer to blend well.
7. Fold the remaining dry ingredients, strawberry mixture and milk into the batter.
8. Lightly grease a 200 x 70mm (3 x 8in) loaf pan using non-stick cooking spray and spoon in the batter.
9. Place in oven and bake for 25 to 30 minutes until done.
10. When ready to serve, decorate with the remaining fresh strawberries.

Remember to discuss any changes to your diet with your healthcare professional.

Source

Recipe and picture taken from the low GI, low fat recipe book by registered dietitians Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 1 (Tafelberg).

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