I’m writing this to the soul-destroying background of Emmerdale, which will be followed by a torturous visit to Coronation Street.
This can mean only one thing; my darling motherbear is visiting. She’s also a recently-diagnosed diabetic, which posed an interesting challenge to a bake-aholic who likes nothing more than to welcome guests with a (large) slab of sugar-laden cake.
I tried searching for diabetic recipes, and I did find a few – some with granulated sweeteners, and others with honey or other substitutes. Some just had plain weird lists of ingredients. I’m not keen on the concept of artificial sweeteners – I get hideous images of gargantuan brain tumours just thinking about them – so I had a look on the Weight Watchers website instead, and found this low-sugar cake with only 4 propoints (160 cals) per serving; double win!
It’s definitely not the most delicious cake I’ve ever made, but for one with essentially a meringue base with a bit of flour, it’s pretty tasty – and quite light, too. Of course, a (low-fat) lemon cream-cheese frosting and tangy raspberries can hide a multitude of sins. Nevertheless, a rather lovely treat if you’re watching the waistline – and with only 75g of sugar, it could be a viable option for diabetics.
I would always recommend checking with the individual, though, as every diabetic is different in what they can and can’t eat.
Lemon and Raspberry cake
- 75g caster sugar
- 3 medium eggs
- 75g plain flour
- Zest of two lemons, squeeze of lemon juice
- 200g low-fat cream cheese
- 2 tbsp low-fat Greek Yogurt
- 2 tbsp lemon curd (this can be substituted for a good squeeze of lemon for less sugar)
- 75g raspberries
- Preheat oven to 190/170 fan/Gas mark 5/and line a 9 inch square baking tin.
- Whisk the eggs, sugar, salt, lemon juice and half of the lemon zest with an electric whisk for 5 minutes until thick, light and fluffy (just before they become meringue-like). I did this in a food processor with whisk attachments as my handheld is broken 😦
- Gently fold in the flour with a metal spoon and spoon into the tin.
- Bake for 10-12 minutes until firm but springy.
- Meanwhile, beat the cream cheese, yogurt, lemon curd and remaining lemon zest until smooth. Chill in the fridge until the cake has cooled.
- Spoon over the frosting, smooth with a spatula, and decorate with the raspberries, pushing them down a little.