|
STRAWBERRY
HAZELNUT CAKE
4 eggs
1/4 cup sugar
1/3 cup self-raising flour
1/3 cup ground hazelnuts
200g low-fat ricotta cheese
1 tablespoon sugar-free strawberry jam
125g strawberries
Icing sugar, for dusting
Preheat
oven to 350°F. Grease a deep 20cm-round
cake tin, line base with baking paper.
Beat eggs
and sugar in a small bowl with an electric
mixer until thick and creamy. Fold in
sifted flour and hazelnuts. Pour into
prepared tin, bake for 30 minutes or
until golden brown and firm in the center.
Turn onto wire rack to cool. |
 |
Combine ricotta,
jam and strawberries in a food processor or
blender, blend until smooth. Cut cake into
2 layers, fill with ricotta mixture. Dust top
with icing sugar.
Serves 8.
Per serving: 7.6g
fat, 157 calories.
[Simply
Lite Food, A Collection Of SimplyLite's Best
Recipes] |
