Yoghurt Cornbread Cake

Monday, June 28, 2010

Cornbread is made using a mixture of cornmeal also know as maize and regular flour. This recipe is sweetened with a little low fat yoghurt and honey to keep the calories down. The cake will keep perfectly for a couple of days if stored in an airtight container or biscuit tin. 

It's perfect sliced up and served with a little low fat butter or can be made into a more substantial dessert by adding some fresh fruit and adding a scoop of low fat ice cream or sweetened crème fraiche (just add some low calorie sweeteners, crushed with the back of a spoon).
The recipe will make 1 medium cake that should give 6 to 8 slices.

• 100ml low fat milk
• 1 carton of low fat fruit yoghurt. Strawberry works well
• 2 eggs. Lightly beaten
• 20g low fat butter
• 4 sweeteners. Crushed with a spoon
• 2 teaspoons of honey
• a couple of sprays of Fry Light One Cal spray oil
• 120g plain white flour
• 180g cornmeal flour/maize
• ½ level teaspoon of salt. (Low sodium salt would be best)
• ½ teaspoon of baking powder
• 3 teaspoons of baking soda

  1. In a high-sided bowl or jug, mix the milk, yoghurt, eggs, butter, sweeteners and honey. Blitz with a hand blender or transfer to a food processor and mix until smooth.
  2. Preheat the oven to 180°C and spray a cake tin with the spray oil. 
  3. Next sift the flours, salt, baking powder and baking soda into a large bowl and make a well in the centre.
  4. Next, add about half the egg mixture to the flour and stir to combine with a wooden spoon or spatula.
  5. Add the remaining mixture and stir again until all the flour has fully mixed in.
  6. You can add another splash of low fat milk if it's still looking a bit floury.
  7. Transfer to the prepared cake tin and shake gently to make sure it spreads evenly, filling the tin. Bake in the centre of the oven for 25-30 minutes until golden brown. If the top is browning too much, you can cover the cake with tin foil as it bakes.
  8. Carefully remove from the oven and allow to cool on a wire rack. To double check if the cake is cooked through, you can pierce it with a skewer or cocktail stick. The cake is ready if the skewer emerges clean and contains no residue. Store in an airtight container or biscuit tin.

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