Name: Pistachio golden syrup cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10
Ingredients: 90 gram reduced-fat canola spread; 1 teaspoon vanilla essence; 2/3 cup firmly packed brown sugar; 2 eggs, separated; 1 teaspoon mixed spice; 1/4 cup skim milk; 1/4 cup self-raising flour; 1 egg white; 2 tablespoon finely chopped unsalted; 2 tablespoon pistachio kernels; 2 tablespoon golden syrup; low-fat vanilla yoghurt and canned pineapple rings, to serve

Pistachio golden syrup cake

Skip to Recipe

Serves 10

Prep

20M

Cook

35M

Total

55M

Ingredients

90 gram reduced-fat canola spread

1 teaspoon vanilla essence

2/3 cup firmly packed brown sugar

2 eggs, separated

1 teaspoon mixed spice

1/4 cup skim milk

1/4 cup self-raising flour

1 egg white

2 tablespoon finely chopped unsalted

2 tablespoon pistachio kernels

2 tablespoon golden syrup

low-fat vanilla yoghurt and canned pineapple rings, to serve

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease a 20cm (base diameter) ring pan.

2.Using an electric mixer, beat spread, vanilla, sugar, egg yolks and mixed spice in a medium bowl until combined. Stir in milk and flour. Using clean beaters, beat egg whites in a small, clean dry bowl until soft peaks form. Fold egg white into cake mixture until just combined. Spread mixture into prepared pan; smooth surface. Sprinkle with pistachios; press lightly.

3.Bake for 30-35 minutes or until a skewer inserted at centre comes out clean. Stand cake in pan for 10 minutes. Turn cake, top-side up, onto a wire rack. Drizzle with golden syrup. Serve with yoghurt and pineapple.

Cake is best eaten warm.
Note

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Ingredients

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