Time to make: 1 hr 5 mins (Hands-on time: 20 mins, Cooking time: 45 mins)
1/2 cup reduced-fat spread, suitable for baking
3/4 cup soft brown sugar
1/2 lemon, zest and 2 tablespoons juice
1 cup wholemeal flour
1 teaspoon baking powder
1/4 cup ground almonds
1/2 cup plain low-fat yoghurt
1/4 cup pecans, chopped
1 cup frozen blackcurrants
200g light crème fraiche
4 tablespoons icing sugar
1 lemon, zest and 1/2 juice
fresh mint, to decorate
Step 1 Prepare a 900g-capacity loaf tin. Grease and line base with greaseproof paper. Preheat oven to 180°C.
Step 2 Cream spread with sugar. Add eggs and beat well.
Step 3 Add lemon zest and juice. Gently fold in flour, baking powder and almonds.
Step 4 Gently stir in yoghurt, pecans and blackcurrants. Spoon into prepared pan. Bake for 45 minutes or until a skewer comes out clean when inserted. Cool cake completely before icing.
Step 5 To make icing, mix crème fraiche with icing sugar and lemon juice. Spread over cake. Top with lemon zest and mint sprigs.
Use a reduced-fat spread with no less than 60 per cent fat to ensure no difference in taste or texture.