Raspberry & walnut cake

    1 hour 20 minutes

    These luscious berries are loaded with pectin, a type of fibre that can help lower cholesterol; they also contain cancer-fighting ellagic acid and carotenoids.

    1 person made this

    Serves: 8 

    • 2½ cups plain flour
    • 3/4 cup firmly packed light brown sugar
    • 1 teaspoon cinnamon
    • 1 tablespoon baking powder
    • Salt
    • 1 cup low-fat milk
    • 1 egg
    • 3 tablespoons unsalted butter, melted
    • 2 tablespoons vegetable oil
    • 3/4 cup walnuts, chopped
    • 1 teaspoon grated lemon zest
    • 2 cups fresh raspberries

    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Preheat the oven to 180°C. Spray a 20 cm square baking tin with cooking spray and line with nonstick baking paper.
    2. Combine the flour, sugar, cinnamon, baking powder and a pinch of salt in a large bowl. Mix together the milk, egg, butter and oil in a jug, then add to the dry ingredients. Stir the walnuts and lemon zest through the mixture.
    3. Pour the batter into the prepared tin. Top the mixture with the raspberries. Bake for 50 minutes or until a skewer inserted in the centre comes out clean.

    Did you know?

    *Along with ellagic acid and beta-carotene, blackberries and raspberries contain other cancer-fighting phytochemicals: monoterpenes, catechins and phenolic acids. Monoterpenes also inhibit cholesterol production.
    *If you're seeking a good potassium source, consider raspberries, which are superior to blackberries in their potassium content. This vital mineral helps to regulate blood pressure.

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