My Guilt-free Berry Slice

I like using rice bran oil or spread as butter substitution for some selective recipes because I'm happy with the outcome without compromising the taste of the bakes.

Rice bran oil contains no cholesterol and trans-fatty acids and has reduced saturated fats. In an old issue of Australian GoodFood magazine, there is a section of cakes and cookies that are specially created using this specific spread and oil and they are always in my to-bake list and this is one of them.

The fruit topping is so pretty and delicious with a hint of honey.

The cake is delightfully light but moist in texture.

Here is the recipe from Australian GoodFood magazine, Jul 2010 issue 

(with my modifications in blue)

1 1/3 cup (225g) self raising flour (I sifted the flour)

1 cup (125g) almond meal

1 cup (220g) caster sugar (I reduce to 80g which means about 26g for 1/3 of the mixture)

175g rice bran oil spread at room temperature

2/3 cup (165ml) buttermilk (I use milk)

3 eggs, lightly beaten

1 tsp vanilla extract

finely grated rind of 1 lemon (I didn't use this)

200g frozen cherries (I use frozen berries mix)

2 tbsp honey

2/3 cup (50g) flaked almond (I didn't use this)

icing sugar to dust (I didn't do this)

1. Preheat oven to 180°C. Grease and line a 3cm deep x 23cm x 30cm baking pan.

2. Place flour, almond meal and caster sugar in a food processor and pulse to combine. Add rice bran oil spread, buttermilk, egg, vanilla and lemon rind and pulse until just combined.

3. Pour mixture into prepared tin and smooth surface. Scatter over fruits, drizzle with honey and top with flaked almonds. Bake for 40 min or until a skewer inserted comes out clean. Cool in pan for 10 min. Dust with icing sugar to serve.

I use 1/3 of recipe and use 10cm x 20cm loaf pan. Combine all dry ingredients. Using an electric mixer, beat spread, milk, egg and vanilla until combined. Then, fold in the dry ingredients and proceed to step 3.

Happy Baking.

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