160 g (1 cup) wholemeal self-raising flour
75 g (½ cup) self-raising flour
110 g (½ cup) CSR LoGiCane Low GI Cane Sugar, or granulated sugar substitute
2 tsp ground cinnamon
1 large egg
40 g light margarine, melted, cooled
200 ml skim milk
1 tsp vanilla extract
250 g punnet strawberries, hulled, finely chopped
2 tsp CSR LoGiCane Low Gi Soft Icing Mixture (optional)
1 cup fresh strawberries halved, to serve
- Preheat oven to 170°C (fan-forced). Spray a 20cm (base measurement) cake tin with cooking spray. Line with baking paper.
- Put flours, sugar and 1½ tsp of the cinnamon in a large bowl. Stir to combine. Put egg, margarine, milk and vanilla in a separate bowl. Whisk to combine. Add egg mixture to dry ingredients and mix until just combined. Stir in berries.
- Spoon batter into prepared tin and smooth surface. Bake for 40 minutes or until cooked when tested with a skewer. Set aside to cool in tin for 10 minutes, then transfer cake to a wire rack to cool completely.
- Combine icing sugar and remaining cinnamon and dust over cake. Top with extra berries, if you like, slice and serve.