Continuing from my previous post on my Yogurt Marble Cake. I have not answered the question “Is it really low fat?” I did some rough calculations, based on the fat amount from the butter, eggs and cocoa, which are the major contributors of fat. This recipe has, per serving, about 5.2g of fat of which 2.4g are saturated fat. For my old recipe for marble cake, it has 7.5g fat with 3.7g saturated per serving. Don’t call me a geek yet, sometimes I calculate these just for fun.
According to FDA’s food labeling definition, a low fat product must have 3g or less of total fat and 1g or less saturated fat per serving. So my cake does not exactly fit the criteria. But then, why bother too much with the numbers? Now, I believe in moderation rather than obsession with counting single calorie that goes into the mouth. That’s so miserable right? As far as I’m concerned, this cake is great, moist, light and with a just-right sweetness to it. And oh yes, it tastes even better the next day.
My Mother-in-law's Madeira Cake (Nigella Lawson)
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