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LIGHT TROPICAL FRUIT CAKE |
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Courtesy of Symply Too Good to be True 3
SERVES: 16
1 x 375g packet dried fruit medley
1 teaspoon cinnamon
1 teaspoon mixed spices
1 cup water
1 x 450g can sliced mango no sugar added drained
1 teaspoon bicarb soda
3 egg whites
2 cups self-raising flour
cooking spray
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| In a medium size saucepan place fruit medley, spices, water and drained mango, bring to boil and boil for 3 minutes. Stir in bicarb soda, leave to cool.
Preheat oven to 180°C fan forced.
When fruit mixture has cooled beat egg whites into fruit. Fold in flour. Pour mixture into a 19cm (8”) round tin or large loaf tin that has been coated with cooking spray and bake approximately 40-45 minutes or until firm to touch in centre. Allow cake to sit for 5 minutes in tin before turning onto a wire rack to cool.
In humid weather this cake is best kept refrigerated.
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Nutritional Information:
PER SERVE
FAT TOTAL 0.4g
SATURATED 0.2g
FIBRE 2.8g
PROTEIN 3.2g
CARBS 31.3g
SUGAR 13.9g
SODIUM 206mg
KILOJOULES 569 (cal 135)
GI RATING Medium
DIETITIAN’S TIP: Fruit is a great low GI food to base cakes on. This cake is packed with carbohydrates so people with diabetes should have a small slice.
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