Tutti Fruitti & White Chocolate Fruit Wheat Cakes…


Tutti Fruitti & White Chocolate Fruit Wheat Cake

INGREDIENTS:

  • 45g Harvest Morn fruit wheats (I used a mix of the cherry, apricot and the blueberry)
  • 1 egg
  • 2 teaspoons sweetener
  • ΒΌ teaspoon baking powder
  • 1 heaped tablespoon fat free greek yogurt
  • A few drops of tutti fruitti flavouring
  • 10g Tesco tutti fruitti pieces (Optional)
  • Β½ tablespoon white chocolate spread

METHOD:

  1. Preheat oven 180Β°C fan.
  2. Blitz the fruit wheats in a blender, (don’t worry about the lumps of the fruit as that adds to the recipe keeping them chunky) and tip into a mixing bowl.
  3. Add the sweetener, baking powder and tutti fruitti pieces if using and give a little stir.
  4. Whisk the egg and flavouring together until pale, whisk in the yogurt and pour into the wheat mixture.
  5. Give a really good mix and leave the mixture to stand for 5 minutes.
  6. The batter should go puffy and airated.
  7. Tip half your mixture into an oven proof dish and add the chocolate in the centre, top with the remaining mixture and bake in the oven for 25 – 30 minutes until golden on top and a knife comes out clean (you may get a bit of chocolate on there but as long as you see no wet cake batter then its cooked).
  8. Enjoy fresh from the oven or cold.

NOTES:

  • I reserved some of the fruitti pieces and a little of the chocolate to put on the top but that is optional.