Nelly Elliott

Newcastle based blogger, mama, creative, coffee-only with my oxygen, vegan, plus-size fashion lover and feminist.


I Love Cake.

So I know its been all about the healthy eating round here lately, but fear not! I still love cake.

I lost my baking mojo for a while when I first started following weight watchers, I really didn't want the temptation and any attempt at low point baking just didn't seem to work for me. Many flat useless lumps of low calorie cake attempts ended up straight in the bin.

Having now lost 16lbs and feeling a bit more comfortable and confident with how Weight Watchers works for me, I headed back into the kitchen and decided to try a simple sponge cake to ease myself back into the swing of things. I had been sent this totally cute little heart-shaped cake tin from Tala, I actually own a few Tala bits and pieces as I tend to find them in TK Maxx. The mini tin is only 10cm x 10cm which seemed much more diet friendly.

I have other plans for the mini heart tin, which include cheesecakes, chocolate fondants and even a mini heart pie! Watch this space.

The cake itself was 26pp which is a little indulgent to say the least, but shared with a loved one it makes it a perfectly acceptable 13pp treat. Afterall what are weekly points for if not cake?

print recipe
Pineapple Mini Cake
  • 125g Plain Flour
  • 125g Caster Sugar
  • 2 medium Eggs
  • 125g Low Fat Margarine
  • 60g Icing Sugar
  • 40g Light Philidelphia
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • a couple of slices of Fresh pineapple
I used Mary Berry's all-in-one method for this cake. I put the flour, sugar, butter, baking powder, salt and eggs into my Kitchenaid fitted with the paddle attachment and mixed until a smooth cake batter was formed. I filled two mini heart cake tins and baked at 180C for around 22 minutes, until the cake started to pull away from the edge of the tin and a skewer inserted into the centre of the cake came out clean.I combined the cream cheese and icing sugar in my kitchenaid and chopped a couple of slices of fresh pineapple into small cubes and added them to the icing.I divided my cake into three layers, with a thin layer of the pineapple icing between each one.

How would you make use of this cute little tin? Always looking for a little recipe inspiration.

I was given this little cake tin by Tala to review, this post is therefore sponsored although all opinions are my own.