spanish-orange-cake

Ingredients

  • 4 eggs, separated
  • 50g golden caster sugar
  • 5 tbsp sweetener
  • 2 tbsp finely grated orange zest and juice of 2 oranges, plus segments to decorate
  • 150g self-rasing flour
  • 1 level tsp baking powder
  • For the syrup
  • Peeled zest of 1 orange
  • 120ml freshly squeezed orange juice
  • 1 level tsp arrowroot
  • 1 tbsp sweetener
  • 1 level tsp caster sugar

Instructions

  1. Preheat oven to 180’C/fan 160’C/Gas 4.  Line a 20cm loose-bottomed sandwich tin with non-stick parchment paper.
  2. Put the egg yolks, sugar, sweetener and grated orange zest and juice into a bowl and whisk until thick and pale.
  3. Whisk the egg whites in a seperate bowl until soft peaks form then fold into the egg yolk mixture.
  4. Sieve in flour and baking powder and fold in gently.  Spoon/pour into pre-lined cake tin and bake for 25-30 minutes until cake has risen and is firm to the touch. Set aside and cool.
  5. Meanwhile, put the syrup ingredients into a small saucepan over a high heat and bring to the boil, whisking constantly. When it starts to thicken remove from the heat and cool slightly.
  6. Decorate with the orange segments, drizzle over the sauce and cut into 10 slices to serve.
  7. NOTE Recipe taken from Slimming Worlds Mediterranean cookbook and is 4 SYNS a slice.
  • Servings : 10
  • Recipe Type : cakes
  • Ingredient : Eggs, Oranges
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