After the great success of my Fruit and Spice Scan Bran Cake – I thought I  would try I different variation on the recipe and came up with the below. It was a lovely and moist cake and the pineapple added really made it taste delicious.

Just 10 syns for the entire cake

Ingredients

5 scan bran (5 syns)

140g of fresh pineapple, chopped up finely (2.5 syns)

1 tsp of baking powder (0.5 syns)

2 eggs, separated

1 tsp of cinnamon

1 tsp of coconut extract

1/3 cup of fat free vanilla yoghurt

2 tablespoon of brown sugar Splenda blend (2 syns)

buttery Frylight or Pam

Method

Preheat oven to 200c or 400f

Grease a ovenproof round cake tin with some non stick spray

In a dish, soak the scan bran in some boiling hot water to soften.

Add scan bran to a large bowl.

Add the cinnamon, baking powder and finely chopped fresh pineapple

Separate the yolks from the eggs into a small bowl. Set the egg whites aside

Add the yoghurt, brown sugar Splenda blend and coconut extract  to the egg yolks and whisk.

Add this mixture into the scan bran.

Spray a couple of sprays of buttery Frylight or Pam into the mixture

Whisks your eggs whites into meringue peaks, and fold them into the scan bran mixture.

Pour the cake mixture into your greased cake tin, and bake in the oven for approx 40-50mins, When cake is ready, a toothpick entered into the centre of the cake should come out clean. But you don’t want the cake to dry out too much, it should still be nice and moist in the middle. Let it cool down before cutting into slices to serve.

Serve with 4 tablespoons of light squirty cream for an extra 1 syn

Filed under: desserts, eggs, fruit