RASPBERRY POPPY SEED CAKE 40g butter 25g reduced-fat margarine 1/2 cup sugar 1 egg 3/4 cup self-raising flour, sifted 2 tablespoons plain flour, sifted 2 tablespoons poppy seeds 2 tablespoons skim milk 1 cup fresh raspberries RASPBERRY SUGAR SYRUP 1/4 cup fresh raspberries 1/4 cup sugar 1/4 cup water

Grease a deep, 18cm-round cake pan, line base with baking paper. Beat butter, margarine and sugar with electric mixer until light and fluffy, add egg, beat well. Stir in both flours, poppy seeds and milk, mix well. Pour mixture into prepared pan, scatter raspberries over the top of the cake. Bake in 350°F oven for 1 hour or until cooked when tested. Serve cake drizzled with raspberry sugar syrup.

RASPBERRY SUGAR SYRUP: Blend or process raspberries until almost smooth, pass through a small sieve to remove seeds. Combine raspberry puree, sugar and the water in small pan. Simmer, stirring, without boiling, until sugar is dissolved. Boil gently for 3 minutes or until syrup is slightly thickened.

Serves 8.

Per serving: 7.4g fat, 218 calories.

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