The Australian Women’s Weekly Food Magazine - - Lifestyle Diabetic -

cook­ing oil spray

4 x 67g eggs, at room tem­per­a­ture ½ cup (110g) caster su­gar

½ cup (75g) whole­meal

self-rais­ing flour

2 ta­ble­spoons corn­flour

¼ cup (25g) dutch-pro­cessed

co­coa pow­der

2 ta­ble­spoons ground al­monds 1 tea­spoon cream of tar­tar

¼ cup (60ml) hot wa­ter

40g dark choco­late (70% co­coa) 125g fresh rasp­ber­ries

1 Pre­heat oven to 180°C/160°C fan. Lightly spray a deep 20cm round cake pan with oil; line the base and side with bak­ing pa­per.

2 Beat eggs and su­gar in a medium bowl with an elec­tric mixer for 8 min­utes or un­til thick and fluffy.

3 Mean­while, triple-sift flour, corn­flour, co­coa, ground nuts and cream of tar­tar onto bak­ing pa­per, re­turn­ing any nuts in sieve to flour mix­ture. Sift flour mix­ture over egg mix­ture; fold in­gre­di­ents to­gether us­ing a large me­tal spoon or bal­loon whisk. When al­most com­bined, pour the hot wa­ter around the in­side edge of the bowl; care­fully fold un­til just com­bined. Pour mix­ture into pan.

4 Bake for 20 min­utes or un­til cake springs back when touched lightly in the cen­tre. (Cake will have a slightly cracked ap­pear­ance on the sur­face.) Trans­fer the cake, top-side up, onto a wire rack lined with bak­ing pa­per to cool.

5 Place choco­late in a small heat­proof bowl over a small saucepan of sim­mer­ing wa­ter (don’t let wa­ter touch base of bowl); stir un­til choco­late melts. Re­move from heat; cool slightly.

6 Driz­zle cake with choco­late, then top with rasp­ber­ries. Cut cake into slices to serve.

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