Lorraine Pascale’s ‘A Lighter Way to Bake’ features recipes like this to enjoy without piling on the calories.
blueberry and limoncello drizzle cake
For the sponge:
Spray oil (vegetable or sunflower spray’s fine)
125g caster sugar; 100g unsalted butter, softened
100g full-fat Greek yogurt
2 eggs, lightly beaten
250g self-raising flour
4 egg whites
2tsp baking powder
½tsp vanilla extract;
Finely grated zest of 2 unwaxed lemon
For the topping:
50g icing sugar, sifted
2tbsp limoncello (or lemon juice for an alcohol-free version)
Preheat the oven to 170C (Fan 150C/gas mark 3) and set the shelf in the middle. Spray a 20cm round, loose-bottomed, deep cake tin with oil, line the bottom with baking parchment. Set aside on a baking sheet.
Put the sugar, butter and yogurt into a food mixer or large bowl and beat with a whisk until well combined. It will have a few little lumps in, but that’s OK. Add the two eggs and half the flour and beat until well blended.
Whisk the egg whites until light and frothy then fold into the mixture with the rest of the flour, the baking powder, vanilla extract and lemon zest and beat toa smooth batter. Stir in half of the blueberries.
Pour into the tin and smooth down. Arrange the remaining blueberries, flat side down, on the top in a few lines across the centre. Pop into the oven for 25-30 minutes until a knife inserted into the centre comes out clean. The top should be light golden brown.
Meanwhile, put the icing sugar into a small bowl. Stir in the limoncello (or lemon juice) to give a smooth, runny mixture and set aside until ready to use.
Once the cake’s cool, place on a serving platter or cake stand. Slowly spoon the topping over the sponge and allow it to pour over the edges. Cut into 12 wedges and serve. If making in advance, keep it in the fridge.