Butter Free Peach and Raspberry Yogurt Cake Recipe
Ingredients
- 100g tinned peach, diced
- 75g raspberries
- 1 apple (100g), deskinned, decored and diced
- 250g greek yogurt
- 150ml grapeseed oil
- 50ml peach juice
- 1 egg
- 175g self raising flour
- 75g sugar
Directions
- Put the apple in a pan with just enough water to cover and slowly bring to the boil. Squeeze in some lemon juice, then turn down to simmer until the water is absorbed, and you get an applesauce texture. Leave to cool.
- Beat the yogurt, oil, peach juice and egg in a bowl.
- In a larger bowl, sift in the flour with the sugar.
- Add in the wet mixture, followed by the peach and raspberries to combine.
- Add into a lined tin, then bake at 180 degrees C for 40-45 minutes until lightly brown.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 16 servings | |
| Calories 154 | |
| Calories from Fat 84 | 55% |
| Total Fat 9.56g | 12% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 150mg | 6% |
| Potassium 59mg | 2% |
| Total Carbs 15.5g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 6.72g | 4% |
| Protein 2.05g | 3% |
