Weight Watchers Australia — March 2018

⅓ cup (85g) Weight Watchers

Buttery Spread

⅓ cup (75g) xylitol

1 tsp vanilla extract

2 eggs

1¼ cups (225g) white spelt flour

3 tsp baking powder

1 tsp ground cinnamon

½ cup (60g) almond meal

¾ cup (185ml) buttermilk

1 cup (225g) frozen raspberries

2 yellow peaches, stone removed,

thinly sliced

1 tsp icing sugar, sifted

1 Preheat oven to 180°C. Line base and

sides of a 16cm x 26cm baking tin with

baking paper, allowing paper to hang over

the long sides.

2 Using electric beaters, beat spread,

xylitol and vanilla in a large bowl until

creamy. Add eggs, one at a time, and beat

well after each addition until well combined.

3 Sift flour, baking powder and cinnamon

into a bowl. Fold flour mixture, almond

meal and buttermilk into egg mixture

until combined.

4 Gently stir through raspberries.

Spread mixture into prepared tin and

smooth surface.

5 Top with peach slices, slightly

overlapping. Bake for 30-35 minutes or

until a skewer inserted into centre comes

out clean. Set cake aside for 5 minutes

before turning onto a wire rack. Serve

dusted with icing sugar.

TIP Xylitol is a natural sweetener

extracted from plants and is available

from health food stores. If unavailable,

you can use other sweeteners designed

for baking, such as granulated stevia or

Equal Spoonful. The SmartPoints values

remains the same. #

PEACH, ALMOND

& RASPBERRY

TRAY CAKE

SmartPoints VALUE PER SERVE 4

SERVES 12 PREP 15 mins

COOKING TIME 35 mins

2

Cook’s note

This cake is best

eaten the day it

is made.

1

3 4

5

Recipes

Chrissy Freer

Photography

Rob Shaw

Styling

Kate Brown

Food preparation

Sarah Murphy

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