Sally Bee - Have Your Cake and Eat it Too

4 The next day, make the cake. Preheat the oven to 180°C/350°F/Gas mark 4.

5 Grease a 23cm (9in) cake tin with low-fat spread and line the base with a disc of greaseproof paper. Dust lightly with the 1 tablespoon sugar and then the 1 tablespoon flour, tapping out the excess.

6 Put the chocolate into a heatproof bowl set over a saucepan of simmering water, making sure the base of the bowl isn’t touching the water, and stir continuously until the chocolate has melted, then remove from the heat.

7 In a separate bowl, beat the egg yolks with all but 1 tablespoon of the caster sugar until pale and creamy. Mix the cornflour into the egg yolk mixture, then pour in the melted chocolate and mix thoroughly.

8 Using a free-standing electric mixer, whisk the egg whites with the remaining 1 tablespoon sugar until shiny and stiff. Using a large metal spoon, fold the egg whites into the egg and chocolate mixture and pour into the prepared tin.

9 Bake the cake in the centre of the oven for 20–25 minutes. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool.

10 Lightly dust the cake with icing sugar just before serving with the well-chilled pears and a scoop of low-fat crème fraîche.

Beetroot & Chocolate Cake

Chocolate and beetroot are an unusual combination but one that works well. Using light olive oil instead of butter and taking into account the antioxidants and potassium contained in the beetroot and dark chocolate, this cake is perfect for the most health-conscious, sweet teeth around.

SERVES 12

low-fat spread, for greasing

50g (1¾oz) cocoa powder

175g (6oz) plain flour

1½ tsp baking powder

200g (7oz) caster sugar

250g (9oz) cooked beetroot in juice

3 eggs

200ml (7fl oz) light olive oil

100g (3½oz) good-quality plain dark chocolate, finely chopped

170g (6oz) icing sugar

low-fat crème fraîche, to serve

1 Preheat the oven to 180°C/350°F/Gas mark 4.

2 Grease a 23cm (9in) loose-bottomed cake tin with a little low-fat spread and line the base with baking parchment.

3 Sift the cocoa, flour and baking powder into a large mixing bowl. Add the sugar and mix with a wooden spoon to combine.

4 Drain the beetroot, reserving the juice, then put the beetroot in a food processor along with the eggs and the olive oil and blitz until smooth.

5 Now, make a well in the centre of the dry ingredients and, using a wooden spoon, beat in the beetroot mixture, a bit at a time to form a smooth batter.

6 Next, add the chopped chocolate and combine well. Pour the mixture into the prepared cake tin and bake for 40–45 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for 5 minutes, then turn out onto a wire rack and cool.

7 To make the icing, simply mix the icing sugar with a little of the reserved beetroot juice to make a deep purple pourable icing. Drizzle the icing over the cake and serve with a dollop of low-fat crème fraîche.

TIP

Remember that it is important to include some low-fat dairy into your diet to support your bones and circulatory system, so a dollop of low-fat crème fraîche is a perfect accompaniment to a small slice of cake.

Fat-free Chocolate Fudge Brownies

You can enjoy these brownies guilt-free. I have substituted the butter with apple sauce. You can make your own apple sauce, of course, or you can buy it in some health food shops. A friend of mine uses baby apple sauce, which makes sense because this is completely natural with no added sugar.

SERVES 9

low-fat spread, for greasing

3 egg whites

175g (6oz) self-raising flour

85g (3oz) cocoa powder, plus extra for dusting

225g (8oz) caster sugar

55g (2oz) chopped walnuts or pecan nuts

1 tsp vanilla extract

70g (2½oz) unsweetened apple sauce

1 Preheat the oven to 160°C/315°F/Gas mark 2–3.

2 Grease a 20cm (8in) square cake tin with low-fat spread.

3 Using a free-standing electric mixer, whisk the egg whites until doubled in volume and stiff peaks form.

4 In a separate bowl, sift the flour and cocoa powder together, then mix in the sugar and the chopped nuts. (I quite like a mixture of walnuts and pecans).

5 Finally, add the vanilla extract, apple sauce and the stiff egg whites and fold in gently using a large metal spoon or spatula. Do not overmix.

6 Pour the mixture into the prepared tin and bake for 20–25 minutes or until the edges are firmly set and the centre is almost set. Allow to cool in the tin for 5 minutes then turn out onto a wire rack to cool.

7 Once cold, dust with cocoa powder, then cut into squares and serve.

Nutty Banana Cake

This is a delicious and healthy, fruity nutty cake and just so easy to make! I use apple sauce instead of fat and wholemeal flour to boost the fibre content. Try to use very ripe bananas. Did you know that you can freeze ripe bananas to keep them safe until you have enough to make your dish? Freeze them, then thaw out for a couple of hours, peel and use as normal.

SERVES 12

low-fat spread, for greasing

6 tbsp unsweetened apple sauce

100g (3½oz) clear, runny honey

2 eggs

3 ripe bananas, mashed up well with a fork

1 tsp vanilla extract

200g (7oz) wholemeal self-raising flour

1 tsp bicarbonate of soda

50g (1¾oz) chopped walnuts

1 Preheat the oven to 160°C/315°F/Gas mark 2–3.

2 Grease a 23 x 12cm (9 x 5in) loaf tin with low-fat spread and line the base with non-stick baking parchment.

3 In a large bowl, mix the apple sauce and honey together.

4 Next, add the eggs and beat well, then stir in the mashed bananas and vanilla extract, making sure everything is well combined.

5 Stir in the flour. Put the bicarbonate of soda into a cup and add 4 tablespoons of hand-hot water. Stir to mix and pour immediately into the batter, stirring quickly and well.

6 Finally, stir in the chopped walnuts and pour the mixture into the prepared tin. Bake for 55–60 minutes. Allow to cool in the tin for 5 minutes, then turn out onto a wire rack to cool for 30 minutes before slicing.

TIP

If your bananas are not quite ripe enough, peel and pop in the microwave for 20 seconds and they’ll be perfect!

Low-fat Frosted Carrot Cake

This is a very easy recipe that my whole family enjoys. I have added a little ground ginger just because I love the combination, but feel free to omit it if you prefer. I love this cake without the frosting just as much as with it, but if you are using the frosting, add it just before serving, as it will soak into the cake if left for too long.

SERVES 8

low-fat spread, for greasing

2 medium eggs

175g (6oz) dark muscovado sugar

75ml (3fl oz) light olive oil

200g (7oz) wholemeal self-raising flour

1 level tsp bicarbonate of soda

1 level tsp baking powder

1 tsp ground ginger (optional)

2 tsp mixed spice

grated zest 1 lemon

200g (7oz) carrots, peeled and coarsely grated

175g (6oz) sultanas

60ml (2fl oz) pineapple juice

grated zest 1 orange

For the frosting

225g (8oz) Quark (virtually fat-free soft cheese)

55g (2oz) icing sugar

2 tbsp lemon juice

1 Preheat the oven to 180°C/350°F/Gas mark 4.

2 Grease a 20cm (8in) cake tin with low-fat spread and line the base with non-stick baking parchment.

3 Using an electric whisk, combine the eggs, sugar and olive oil together.

4 Next, sift the flour, bicarbonate of soda , baking powder, ground ginger (if using) and the mixed spice into the egg mixture. If there are any bits left in the sieve from the flour, just pour these in. Mix together using a large metal spoon, then add the lemon zest, grated carrots, sultanas and pineapple juice and stir to combine but don’t overmix.