Prevention Australia – June – July 2017

1 cup light brown sugar, plus

extra to sprinkle

100g unsalted butter,

room temperature

1 teaspoon pure vanilla extract

1 large egg

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1¼ cup fat-free Greek yoghurt,

plus extra to serve.

1 Preheat oven to 180°C. Lightly

grease a 22cm round cake pan

with cooking spray.

2 In a bowl, beat sugar and butter

in electric mixer until flufy. Beat

in vanilla and egg. Sift

flour, baking soda,

powder and salt into

bowl; mix to combine.

Fold in yoghurt.

3 Spread batter in

pan; sprinkle with

extra sugar. Bake

for 45 minutes. Cool

before serving.

NUTRITION Per

serving 1692 kJ/404

cal. Protein 7.5g. Carbs

60g. Fibre 1.4g. Sugars

33g. Fat 14.7g. Sat fat 9g.

Sodium 499mg. Calcium

129mg. Iron 1mg.

SIMPLE YOGHURT CAKE

SERVES 8 HANDSON TIME 10 MINUTES TOTAL TIME 65 MINUTES

BY SARAH TOLAND AND KHALIL HYMORE PHOTOGRAPHY CHRISTOPHER TESTANI. TH

IS PAGE: BY MARIA RODALE PHOTOGRAPHY CON POULOS

FOOD DESSERTS

Tips for the

perfect cake

This recipe is by Maria

Rodale, the granddaughter

of the founder of Prevention

magazine. She grew up on

an organic farm and has a

passion for healthy home-

made food. Here are her

top tips for cake-makers.

1 To prevent a cake from

sticking, coat the pan with

cooking spray then cut a

piece of baking paper to it

the bottom of the pan.

2 Let cakes cool

completely before serving

or adding topping.

138 PREVENTIONAUS.COM.AU