This pretty slice has a ruby red topping of lush berries, and once you bite into one you'll discover the satisfying crunch of chopped walnuts – a perfect combination. Since this recipe is high in total energy, it should only be served as a very special treat.
2½ cups (350 g) plain flour
¾ cup (175 g) firmly packed soft brown sugar
1 tsp ground cinnamon
1 tbsp baking powder
pinch of salt
1 cup (250 ml) low-fat milk
1 medium egg
3 tbsp salt-reduced margarine, melted
2 tbsp canola oil
¾ cup (80 g) walnuts, chopped
1 tsp grated lemon zest
2 cups (250 g) raspberries
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Preheat the oven to 180°C. Spray a 20 cm square baking tin with cooking spray and line with baking paper.
Combine the flour, sugar, cinnamon, baking powder and a salt in a large bowl. Mix together the milk, egg, margarine and oil in a jug, then add to the dry ingredients. Stir the walnuts and lemon zest through the mixture.
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. Cut into 16 pieces.
Some more ideas…
*Use any combination of nuts and berries. Try 2 cups (400 g) juicy blackberries with ¾ cup (100 g) chopped macadamias or 2 cups (320 g) blueberries with ¾ cup (100 g) chopped almonds. * If fresh berries are out of season, use frozen berries. Thaw and drain them before use.
*Along with ellagic acid and betacarotene, blackberries and raspberries contain other cancer-fighting phytochemicals: mono-terpenes, 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.