Frangipane pear cake
Cous Cous Cake Base
113g couscous
1 egg white
1 tub mullerlight VANILLA yogurt
5tsp sweetener
1 tsp ALMOND essence or extract
150ml boiling water
Pour the boiling water over the couscous until completely absorbed.
Meanwhile mix all other ingredients well and the mix into the couscous.
Put enough into a loose-bottomed round 8” diameter cake tin sprayed with frylight to make a layer approx 0.5 cm thick, flatten with a spoon.
Bake at 180 degrees for approx 20 mins until slightly golden firm to the touch.
Remove from oven, turn upside down onto a plate, slide back onto the base of tin upside down and put back into the oven until this side is also golden+firm to touch. Remove from oven, and reassemble in cake tin.
NB – there will be some cous cous mixture left, this can be turned into muffins by adding e.g. blueberries etc and will also cook on the same oven setting.
Cake filling
1 tin pear halves, drained
Batter/sponge
1/4 cup dry oatmeal (60 ml or 23 g – I use Ready brek because it’s smoother)
1/4 cup dry polenta (60 ml or 40 g)
1/2 tsp. baking powder
1/4 tsp. baking soda
4 packets Splenda (or 2 tsp. Splenda granular)
1/2 cup Quark (120 ml or 100 g)
1 egg white
1 tsp almond extract/flavouring
skimmed milk, as needed, for desired consistency
Blend all batter ingredients except skimmed milk together using hand blender/food processor. Gradually add skimmed milk, continuing blending until mixture is a thickish smooth dropping consistency.
Arrange pear halves cut-side down on the couscous base. Pour the batter mixture around the pear halves, spreading evenly, letting tops of pears poke through the batter mixture.
Return to the 180 ºC oven until cake mixture is risen, golden and a knife/skewer inserted comes out clean.
Remove from oven and leave to cool 10 min before turning out of tin.
Serve warm or cold with e.g. low fat fromage frais, will easily serve 6.
Cous Cous Cake Base
113g couscous
1 egg white
1 tub mullerlight VANILLA yogurt
5tsp sweetener
1 tsp ALMOND essence or extract
150ml boiling water
Pour the boiling water over the couscous until completely absorbed.
Meanwhile mix all other ingredients well and the mix into the couscous.
Put enough into a loose-bottomed round 8” diameter cake tin sprayed with frylight to make a layer approx 0.5 cm thick, flatten with a spoon.
Bake at 180 degrees for approx 20 mins until slightly golden firm to the touch.
Remove from oven, turn upside down onto a plate, slide back onto the base of tin upside down and put back into the oven until this side is also golden+firm to touch. Remove from oven, and reassemble in cake tin.
NB – there will be some cous cous mixture left, this can be turned into muffins by adding e.g. blueberries etc and will also cook on the same oven setting.
Cake filling
1 tin pear halves, drained
Batter/sponge
1/4 cup dry oatmeal (60 ml or 23 g – I use Ready brek because it’s smoother)
1/4 cup dry polenta (60 ml or 40 g)
1/2 tsp. baking powder
1/4 tsp. baking soda
4 packets Splenda (or 2 tsp. Splenda granular)
1/2 cup Quark (120 ml or 100 g)
1 egg white
1 tsp almond extract/flavouring
skimmed milk, as needed, for desired consistency
Blend all batter ingredients except skimmed milk together using hand blender/food processor. Gradually add skimmed milk, continuing blending until mixture is a thickish smooth dropping consistency.
Arrange pear halves cut-side down on the couscous base. Pour the batter mixture around the pear halves, spreading evenly, letting tops of pears poke through the batter mixture.
Return to the 180 ºC oven until cake mixture is risen, golden and a knife/skewer inserted comes out clean.
Remove from oven and leave to cool 10 min before turning out of tin.
Serve warm or cold with e.g. low fat fromage frais, will easily serve 6.
Notes :
1. For a couple of points, would look even lovelier with some flaked almonds sprinkled on the top and served dusted with icing sugar.
2. Haven’t tried it but I bet it would be good with fresh raspberries in too.
3. I used almond extract which is an oil and theoretically should be pointed. Almond “flavouring” would be free but I prefer the extract and I think it would only be 2 pt for the whole recipe
1. For a couple of points, would look even lovelier with some flaked almonds sprinkled on the top and served dusted with icing sugar.
2. Haven’t tried it but I bet it would be good with fresh raspberries in too.
3. I used almond extract which is an oil and theoretically should be pointed. Almond “flavouring” would be free but I prefer the extract and I think it would only be 2 pt for the whole recipe
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