Pistachio Honey Cake - cooking recipe

Ingredients

6 1/2 tbsp reduced-fat canola spread
1 tsp vanilla extract
2/3 cup brown sugar
2 None eggs, separated
1 tsp pumpkin pie spice
1/4 cup skim milk
3 tbsp self-rising flour
1 None egg white
2 tbsp unsalted pistachios, finely chopped
2 tbsp honey
None None low-fat vanilla yogurt, to serve
None None canned pineapple rings, to serve

Preparation

Preheat oven to 350\u00b0F. Grease an 8 inch bundt pan.
Beat spread, vanilla, sugar, egg yolks and spice mix until combined. Add milk and flour. Whip egg whites to soft peaks then fold in until just combined. Transfer to prepared pan, smooth surface and sprinkle with pistachios. Bake for 30-35 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 10 mins. Turn out onto a wire rack and drizzle with honey.
Serve with yogurt and pineapple rings.