'Fat-free' Blueberry & Almond Cake..

A very light sponge made without butter..so technically fat free!

Ingredients:

4 Eggs

100g Plain Flour

25g Ground Almonds

25g Flaked Almonds

125g Golden Caster Sugar

1 tspn Almond Extract

50g Blueberries

Method:

Whisk the eggs, almond extract and sugar together with an electric hand whisk (or electric mixer), for about 6-8 mins until light and fluffy.

Slowly sift in the plain flour, combined with the ground almonds and fold in with a large metal spoon.

Add the blueberries and pour into a greased and lined springform tin.

Sprinkle with the flaked almonds.

Bake in the oven at GM6 for 25-30 mins, dust with icing sugar and serve either hot, or cold.

(This cake won't keep for longer than 2-3 days because of the low-fat content so you'll have you to eat it up quickly!)