I saw this recipe in this months Weight Watchers magazine and I had to try it. I must spill the beans though, I didn’t cook it right, I had the oven too hot so the top was cooked but not the middle. I loosened the cake from the edges, and then shook it out and it fell apart, disaster.
A trick that you can use is stick a skewer in the middle of the cake and if the skewer comes out clean then it’s done. This is a case of do as I say and not as I do because I didn’t follow my own rule. I’d say it’s to die for if done properly 🙂
20 minutes to prepare
55 minutes- 1 hour to cook
4 propoints per slice
80g low fat spread
80g caster sugar
227g can pineapple rings in natural juice, drained and chopped
1 small banana, mashed
1 large egg, beaten
1 tsp vanilla extract
60g white chocolate, chopped
150g gluten and wheat free plain flour
1 1/2 tsp baking powder
1. Preheat the oven to gas mark, 4/180 degrees celsius/ fan 160 degrees celsius. Line a 450g loaf tin with baking parchment (don’t leave out this part like me, mum reckons this was my fatal flaw).
2. Melt the low fat spread and sugar over a low heat, ensuring it doesn’t get too hot. Pour into a mixing bowl and cool for a few minutes, then stir in the pineapple and banana. Add the egg and vanilla extract, then half the chopped chocolate.
3. Sift the flour and baking powder together, then stir into the mixture. Transfer to the prepared tin, then bake on the middle shelf of the oven for 55 minutes-1 hour, or until a fine skewer inserted into the centre of the cake comes out clean. Cool on a wire rack.
4. To decorate, melt the remaining chocolate in a heatproof bowl placed over a saucepan of gently simmering water. Drizzle over the cooled cake using a teaspoon, then serve.