Healthy raspberry- blueberry cake

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Is there such a thing as healthy cake?  Yes, I’d like to believe so when we don’t load it with too much sugar or butter, or when we use healthy substitutes for common ingredients like the ever-present all-purpose flour.  In most of my baking, the main star is whole wheat flour.  I just prefer its texture and of course,  the vitamin contents, over the bleached one.

So there, I tried to make this cake as healthy as possible without compromising the taste.  My husband, who I swear has a picky palate especially when it comes to desserts (thanks to two of the best bakers in the world namely his mom and late grandma), is halfway to finishing the whole cake all by himself as I write this. That is a clear indication this one’s a winner and the recipe a keeper.  Good thing I wrote it on a piece of  paper as I was doing the experiment.  🙂

Btw, the raspberries were freshly picked from the in-laws’ garden but the blueberries were frozen.

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INGREDIENTS:

  • 1 egg
  • 150 ml milk
  • 50 ml melted butter
  • 1 tsp vanilla
  • 160 g whole wheat flour
  • 120 g brown sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 100 g fresh or frozen blueberries
  • 100 g fresh or frozen raspberries

INSTRUCTIONS:

  • Pre-heat oven at 180°C.  Grease baking pan or dish.
  • Stir together flour, baking powder, cinnamon and salt.
  • In a separate bowl, beat egg and brown sugar together till well-blended.
  • Gradually add dry ingredients to the sugar and egg mixture alternating each addition with milk.  Stir well after each addition.
  • Add melted butter and vanilla.
  • Fold in blueberries and raspberries.
  • Pour batter into prepared pan or dish and bake till skewer inserted comes out clean.

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If you want it just like this, healthy and bursting with  fruits, then you now have a delicious cake to enjoy.  Bon appetit!

But if you’re like me who can’t resist a good frosting even if it means adjusting my belt later to give room for more calories, well then let’s proceed to the next step after the cake has completely cooled.

FROSTING:

  • 2 packs of 125 g Philadelphia original cream cheese, room temperature
  • 50 g powdered sugar
  • fresh raspberries and/or blueberries

INSTRUCTION:

Using a hand mixer,  mix cream cheese and powdered sugar together.

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I only used fresh raspberries for decorating along with the frosting because the frozen blueberries will later bleed and will ruin the look.   But that’s just me.  Do whatever you like for your frosting/ topping.  There are no rules.  Just have fun. 🙂

raspberry-blueberry cake

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