Protein packed cake - apparently you can have your cake and eat it too!
We had excess blueberries left in our punnet, so I decided to make a bit of an afternoon treat. Initially contemplating muffins, I decided that a single cake would make for an easier bake.
Always chasing that protein boost, I added whey powder and Greek yoghurt, the latter also added to the lightness of the cake.
All of the blueberries sank to the bottom, which made it feel like an upside down fluffy tart.. but maybe that's just me!
Ingredients:
30g whey protein powder (I used My Protein's blueberry cheesecake flavour for extra blueberry-ness!)
100g self-raising flour
1/2 teaspoon baking powder
1/8 teaspoon salt
50g unsalted butter, softened
130g sugar (I used half Natural Stevia, and half caster sugar)
1/2 tsp pure vanilla extract
1 large egg
115-130g Greek yogurt (I used Fage 0% Greek yoghurt)
About 225g blueberries
Method:
Preheat the oven to 190c.
In a large bowl, beat the eggs and sugar until light and fluffy.
Add the vanilla extract and the egg, and beat until creamy, and the colour is a pale yellow.
In a separate bowl, add the protein powder, flour, baking powder and salt and mix to combine.
Add half the dry mix into the large bowl and mix to combine.
Add the Greek yoghurt and mix to combine.
Add the remaining half of dry mixture to the bowl and mix to combine. Do not over-mix the ingredients, just enough so that all the ingredients are combined.
Line the base of a springform cake tin with baking paper. Grease the sides of the cake tin.
Pour half the batter into the cake tin.
Scatter half the blueberries over it, before pouring in the remaining half of the batter.
Scatter the remaining blueberries on top.
Pop the cake into the oven for 30mins. Check the cake at 30mins with a cake tester through the centre. If the tester comes out clean, the cake is done. If not, and the top has browned too much, lower the temperature to 170c, and bake for a further 10-15mins, until the tester comes out clean.
Allow the cake to cool for a few minutes in the tin, before transferring it to a wire rack.
Bon appetit!
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