Take advantage of the fresh berries at the market to bake this very berry low-fat cake. Fresh berries, now at lower prices, make for a sweet moist cake that bursts with fruit flavor and moistness when served warm.
Brush the bottom and sides of the baking pan with a little butter for added flavor before sprinkling the berries in the pan. Raspberry puree substitutes for fat in the cake. When making cakes without fat, it is important not to over-mix the batter, or the cakes will turn out tough and rubbery. It is also important not to over-bake the cake.
After removing from the oven, let the cake stand for about 5 minutes to settle, then invert onto a serving platter. Sprinkle with powdered sugar just before serving.
VERY BERRY CAKE
1 tablespoon butter, softened
1 cup blueberries
1 1/2 cups raspberries
1 cup cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 cup nonfat egg substitute
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Powdered sugar for garnish
Use softened butter to grease 9-inch-round baking pan. Sprinkle blueberries and 1 cup raspberries in bottom of pan.
Puree remaining 1/2 cup raspberries in food processor or blender and strain to make about 1/4 cup puree.
Stir together flour, sugar and baking powder in medium bowl. Blend together egg substitute, vanilla and almond extracts. Make well in center of flour mixture and pour in egg mixture and raspberry puree. Quickly stir together ingredients until just blended.
Spoon batter in dollops over berries in prepared pan. Spread batter evenly over berries to cover. Bake at 350 degrees until toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool 5 minutes. Loosen cake around edge of pan and invert onto serving platter. Sprinkle with powdered sugar.
8 servings. Each serving:
159 calories; 105 mg sodium; 4 mg cholesterol; 2 grams fat; 35 grams carbohydrates; 2 grams protein; 0.96 gram fiber.
* Platter, above left, from Freehand, Los Angeles.