Hungry Jenny Sugar and Butter Free Raspberry almond Cake
- Number of Servings: 8
Ingredients
1 egg, beaten125g banana, mashed75ml vegetable oil100g plain flour100g ground almonds1 tsp cinnamonPinch nutmeg1/2 tsp baking powder100g frozen raspberries
1) Preheat the oven to 355F. Beat the egg. Mix the banana and oil in well.
2) In another mixing bowl, sift in the flour with half of the almonds. Add the cinnamon, nutmeg and baking powder. Fold in the raspberries, coating well.
3) Pour in the banana mixture, folding in until just mixed.
4) Transfer the mixture to a lined sandwich tin, then spoon the remaining almonds over the top.
5) Bake for 30-35 minutes, until lightly goldena and you can pull a fork out clean.
Serving Size: 1 slice
Number of Servings: 8
Recipe submitted by SparkPeople user MAY1787.
2) In another mixing bowl, sift in the flour with half of the almonds. Add the cinnamon, nutmeg and baking powder. Fold in the raspberries, coating well.
3) Pour in the banana mixture, folding in until just mixed.
4) Transfer the mixture to a lined sandwich tin, then spoon the remaining almonds over the top.
5) Bake for 30-35 minutes, until lightly goldena and you can pull a fork out clean.
Serving Size: 1 slice
Number of Servings: 8
Recipe submitted by SparkPeople user MAY1787.
Nutritional Info Amount Per Serving
- Calories: 225.8
- Total Fat: 15.8 g
- Cholesterol: 20.4 mg
- Sodium: 38.6 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 4.6 g
- Protein: 5.3 g
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