Low-Fat Mango Cake

Much adapted from a weight-watchers recipe, this is healthier for you than the high-fat cakes and biscuits cramming the supermarket aisles at this time of year. Pureed mangoes make it very moist without butter. I mean tinned mangoes and granulated splenda but the program gets confused if I put that in ingredients.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 5  ounces self-raising flour
• 425  g mangoes, drained and pureed in a blender
• 2 -3  tablespoons Splenda sugar substitute
• 1  teaspoon vanilla essence
• 2  egg whites
• 1  egg yolk
• 1⁄2 ounce low-fat margarine

Directions

1. Preheat the oven. I do mine to 160 degrees but it is fan-assisted, so if yours isn't I would do 180 or even 200.
2. Use the low-fat spread to grease an 8-inch loaf tin.
3. In a large bowl, whisk the egg-whites to a froth.
4. In another bowl, stir the flour, mango puree, vanilla essence and egg yolk together.
5. Fold the whisked whites into this mixture.
6. Pour into the greased tin and bake for 30-40mins.
7. Let cool, then slice.