Here's one I prepared earlier.
Girls, it's low fat!
Almond Sponge with Lemon Yogurt and Blueberries (serves 10, 200calories per slice)
4 large eggs
200g golden caster sugar
1 teaspoon vanilla extract
75g plain flour, sieved
50g ground almonds
500ml fat-free yogurt (ideally Greek, but I couldn't get any)
3 tablespoons maple syrup
zest of 1/2 a lemon
225g blueberries
15g toasted, flaked almonds (I forgot to use mine!)
Whisk together eggs, sugar and vanilla for about 10 minutes, until pale and moussey. Gently fold in the flour and almonds, taking care not to knock the air out of the mix. Pour into a prepared and lined 20cm tin and bake at 180c for about 30 minutes. Turn the tin upside down on a wire rack and leave to cool completely.
Beat together the yogurt, syrup and lemon zest. If you're using Greek yogurt it should be thicker and you can cut the cake in half and sandwich it together with some of the yogurt mixture (sprinkle some of the blueberries in the middle, too). If you're using normal yogurt, just spoon some over each slice as you serve it before topping with some berries.
