Very Low sugar Strawberry and Banana Cake

You can actually use any berry of choice eg blueberries, raspberries instead of strawberries - equally delicious

ALTHOUGH IT IS REFINED SUGAR FREE IT HAS A LOT OF FRUIT SUGAR IN IT SO IT’S PROBABLY BEST NOT TO HAVE MORE THAN ONE SLICE A DAY!

The soya yoghurts do contain a very small amount of sugar, so if you want to be totally sugar free use plain yoghurt.

THIS CAKE CONTAINS NUTS

Ingredients

75g (3oz) dried figs - chopped

50ml (2fl oz) water

225 (8oz) bananas, peeled and mashed finely                                           

4 oz strawberries - chopped

1 egg size 3 well beaten

75g (3oz) gluten free flour

1tsp bicarbonate of soda

1sp Xanthan gum

50g (2oz) ground almonds

One 120g Alpro Banana and Strawberry yoghurt or plain soya yoghurt ( this is approx 4/5 fl oz)

*Any yoghurt of your choice can be used - I suggest soya because I wanted the cake to be dairy free

*You can use any flour of your choice - if it is not gluten free you won't need the xanthan gum or bicarbonate of soda

If you want to decorate the cake use a few more strawberries and extra banana slices

Method

1. Lightly grease and flour a 20cm (8”) diameter tin.

2. Put figs and water in a pan over a low heat until the water is absorbed. Blend to a fine paste and leave to cool.

3. Mash the bananas finely and add to the fig paste with the chopped strawberries.

4. Add the beaten egg

5. Fold in the flour, bicarbonate of soda and ground almonds.

6. Stir in yoghurt                                                                         

7. Pour into prepared tin            

8. Decorate if desired

9. Bake in a preheated oven Gas 4/350F/180C/ 160 circotherm for 45 minutes until the cake is brown on the top and the sides come away from the tin.