Berry sponge with maple syrup drizzle
Unpacked light brown sugar
75 gm, (2 ¾ oz), soft
75 gm, (2 ¾ oz) plain
⅛ tsp(s), or to taste
Fat-free hard or semi-soft cheese
100 gm, (3 ½ oz)
Plain lowfat yogurt
4 tbsp(s), Greek
3 tsp(s), calorie free sweetener such as Splenda or Sweet'N Low
Unsweetened frozen blueberries
- Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Spray a 20cm (8 inch) loose-bottomed cake pan with low fat cooking spray.
- In a large bowl, whisk the eggs and sugar together using a hand-held electric mixer until very thick, light and airy. This will take about 5 minutes. Gently fold in the flour and salt using a large metal spoon. Transfer to the cake pan and level the surface.
- Bake the cake in the centre of the oven for 15-18 minutes until firm, yet slightly springy to touch. Cool for a few minutes, then remove from the tin and cool completely on a wire rack.
- Beat the soft cheese, yogurt, vanilla extract and sweetener together. Spread over the cake and top with the fruit. Just before serving, drizzle with the maple syrup. Use a combination of berries that takes your fancy. Refrigerate the cake if it is to be eaten later, though be sure to serve it at room temperature to enjoy it at its best.