Cakes are loved by people of all ages and it is simply tough to refuse a piece at any point in time. These are rather a must have for all occasions and parties. Those who are worried about the extra calories present in the cakes can bake diet cakes, much to their delight and satisfaction. The right tip is sure to help them to enjoy having cakes without any worry about their health.
Some easy to prepare diet cake recipes
- Lemon Drizzle cake
- Low fat spread, 180g
- Caster sugar, 180g
- Beaten eggs, 3
- Plain flour, 180g
- Lemons, 2
- Baking powder, 1 tsp.
- Demerara sugar, 1 tbsp.
Preheat oven to about 300 degrees and beat low-fat spread using caster sugar and add eggs gradually. Now, sieve in baking powder and flour and beat properly adding finely grated lemon zest. Pour into loaf mold that is lined with good quality parchment paper. Then bake in preheated oven for about 60 minutes till cake comes out clean. Remove cake from oven and pour juice from two lemons. Sprinkle with sugar and serve cold.
- Low-fat cupcakes
- Green tea bag, 1
- Sultanas, 140g
- Chopped, pitted soft dates, 115g
- Dark muscovado sugar, 140g
- Large beaten eggs, 2
- Wholemeal self-rising flour, 225g
- Ground ginger, 1 tsp.
For green tea icing:
- Sieved fondant icing sugar, 250g
- Green tea, cold or hot, 3-4 tbsp.
- Chopped dates and sultanas, 2 tbsp.
- Also will be required non-stick paper cases or silicon molds
Place tea bag within large measuring jug. Then add 300ml+ 3-4 tbsp. of not quite boiling water and set it aside for about 10 minutes. Remove tea bag and pour around 300 ml into mixing bowl. Stir in sugar, dates, and sultanas and allow it to cool. Preheat oven to about 350 degrees. Beat eggs in the bowl containing tea mixture and stir ginger and flour until even. Set silicone cases on a baking sheet. Spoon mixture onto them! Bake for about 12-15 minutes until cake is baked properly. Allow it to cool prior to icing. For icing, sieve icing sugar into the bowl. Stir sufficient green tea for preparing spreadable icing. Coat cupcake top with icing and then decorate using chopped dates and sultanas.
- Yogurt and Pistachio cake
- Eggs, 4
- Unsalted, shelled pistachio nuts, 140g
- Caster sugar, 175g
- Low fat spread or light olive oil for greasing or oiling
- Low fat plain yogurt, 150g
- Light olive oil, 75ml
- Self-rising flour, 115g
- Mixed fresh berries and Greek yogurt to top
Preheat oven to about 315 degrees. Then oil 23 spring type cake tin using few light olive oil/low fat spread. Grind finely the pistachios in food processor and keep aside. Use a freestanding electric mixer to beat sugar and eggs together until thick and pale for 5 minutes. Mix gently olive oil and yogurt. Sift flour. Fold mixture into prepared tin. Bake for around 40 minutes until cake is baked completely. Cool in tin for around 10 minutes and turn out onto wire rack for cooling. Now top it with mixed fresh berries and Greek yogurt and serve.
Those eager to get something exotic can order designer cakes in Jaipur and enjoy having them.