MELTING MOMENTS

Luscious low-fat cakes and puds are yours for the baking this Easter – they’re chock-a-block full of enticing delights to tickle everyone’s fancy!

COCONUT, RHUBARB AND CHOCOLATE CAKE

PREP 15 MINS (+ 15 MINS COOLING) COOK 50 MINS SERVES 12 (AS A SNACK OR DESSERT)

150g trimmed rhubarb, cut into

4cm pieces

2 Tbsp water

1 tsp ground cinnamon

110g (½ cup) caster sugar or granulated sugar substitute

80g (½ cup) wholemeal self raising flour

75g (½ cup) self-raising flour

75g (½ cup) coconut flour

45g (¼ cup, lightly packed) dark brown sugar

3 Tbsp Dutch cocoa powder, sifted

1 tsp baking powder

2 x 60g eggs 1

60ml (2⁄3 cup) skim milk

70g light margarine, melted Extra Dutch cocoa powder, to serve (optional)

1 Put the rhubarb, water, cinnamon and 2 Tbsp of the caster sugar in a medium saucepan. Cover and bring to a simmer over medium-high heat. Reduce heat to medium and cook, covered, for 5-6 minutes or until rhubarb is tender. Transfer to a bowl and set aside for 15 minutes to cool.

2 Preheat oven to 150°C (fanforced). Spray a 20cm (base measurement) round cake tin with cooking spray. Line with baking paper. Put the remaining caster sugar, flours, brown sugar, cocoa powder and baking powder in a large bowl. Mix well to combine. Set aside. Put the eggs, milk and margarine in a medium bowl. Whisk until mixture is combined.

3 Add the milk mixture and stewed rhubarb to flour mixture. Stir until well combined. Pour the mixture into the prepared tin and smooth the surface. Bake for 40-45 minutes or until cooked when tested with a skewer. Set aside in the tin for 15 minutes before transferring to a wire rack to cool.

4 To serve, dust the cake with extra cocoa powder, if you like.