Читать книгу Have Your Cake and Eat it Too - Sally Bee - Страница 14

Almond & Hazelnut Gateau

I love making this nutty, butter-free gateau. It’s incredibly light and works fabulously with a thick layer of fat-free frosting on top. Hazelnuts and almonds are a great source of vitamin E, dietary fibre, heart-healthy B vitamins and ‘good fats’, and the eggs add the protein. This cake is best eaten on the day it is made.

SERVES 8

(LARGER SLICES ALLOWED, AS IS THIS IS A LOVELY LOW-FAT CAKE)

light cooking spray, for coating

4 medium eggs

100g (3½oz) caster sugar

5½ tbsp plain flour

50g (1¾oz) ground almonds

50g (1¾oz) ground hazelnuts

50g (1¾oz) flaked almonds

To decorate

frosting of your choice

raspberries

plain dark chocolate scrapings

1 Preheat the oven to 190°C/375°F/Gas mark 5.

2 Spray two 20cm (8in) sandwich tins with light cooking spray to make the cake easy to turn out.

3 Using a free-standing electric mixer, whisk the eggs and sugar together until the mixture is pale, fluffy and doubled in volume. Be patient, as this will take about 5 minutes.

4 Now, sift in the flour from a good height. Add the ground almonds and hazelnuts and fold in with a large, clean metal spoon using as few strokes as possible.

5 Tip the mixture gently into the prepared tins and sprinkle with the flaked almonds.

6 Bake for 12 minutes until well risen and springy to the touch. Allow to cool in the tins for 5 minutes, then turn out and cool on a wire rack.

7 Cover one cake with delicious low-fat frosting and maybe some raspberries. Place the second cake on top. Decorate with more low-fat frosting, raspberries and dark chocolate scrapings.