Mich Turner served up a Skinnylicious vanilla fat free and dairy free cake with Italian meringue and fresh fruit compote on Saturday Kitchen.

The ingredients for the berry compote: 400g fresh or frozen berries, such as strawberries, raspberries, blackcurrants or blackberries
100g golden caster sugar, 1 orange, juice and finely grated zest.

For the vanilla cakes: little vegetable oil, for greasing, 6 medium free-range eggs, 190g golden caster sugar, 2 tsp vanilla bean paste and 190g plain flour, sieved.

For the Italian meringue: 300g golden caster sugar, 25g liquid glucose and 4 medium free-range egg whites (total weight 140g).

The recipe is taken form Mich Turner’s new book titled: Have Your Cake and Eat It: Nutritious, Delicious Recipes for Healthier Everyday Baking available from Amazon now.