Berry Sponge with Maple Syrup Drizzle

Berry Sponge with Maple Syrup Drizzle

Serves 6

Points per serving: 3

5 spray low-fat cooking spray
3 medium eggs
75 g soft, light brown sugar
75 g plain flour
1 pinch salt
100 g low-fat soft cheese
4 tbsp 0% fat plain Greek yogurt
½ tsp vanilla essence
1 tbsp powdered artificial sweetener
50 g strawberries
50 g blackberries
50 g raspberries
50 g blueberries
2 level tbsp maple syrup

Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Spray a 20cm (8 inch) loose-bottomed cake tin with low fat cooking spray.

In a large bowl, whisk the eggs and sugar together using a hand-held electric mixer until very thick, light and airy. This will take about 5 minutes. Gently fold in the flour and salt using a large metal spoon. Transfer to the cake tin and level the surface.

Bake the cake in the centre of the oven for 15-18 minutes until firm, yet slightly springy to touch. Cool for a few minutes, then remove from the tin and cool completely on a wire rack.

Beat the soft cheese, yogurt, vanilla extract and sweetener together. Spread over the cake and top with the fruit. Just before serving, drizzle with the maple syrup.

Notes

Use a combination of berries that takes your fancy. Refrigerate the cake if it is to be eaten later, though be sure to serve it at room temperature to enjoy it at its best.