Monday, February 16, 2015

spanish orange cake

Serves: 10
Cook time: Ready in 1 hour, plus cooling
Total time: Over 60 Minutes
Syns per serving: 4  


For the cake

    Low calorie cooking spray
    4 eggs, separated
    50g golden caster sugar
    5 tbsp sweetener
    2 tbsp finely grated orange zest and the juice of 2 oranges, plus orange segments to decorate
    150g self-raising flour
    1 level tsp baking powder

For the syrup

    Pared zest of 1 orange and 120ml of freshly squeezed orange juice
    1 tbsp arrowroot
    1 tbsp artificial sweetener
    1 level tsp caster sugar


    Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a 20cm loosebottomed
    sandwich tin with non-stick baking parchment and spray with a little low calorie cooking spray.
    Put the egg yolks, sugar, sweetener and grated orange zest and juice in a bowl and whisk
    until thick and  pale.

    Whisk the egg whites in a separate bowl until soft peaks form then
    fold into the egg yolk mixture. Sieve the flour and baking powder into
    another bowl then tip into the eggs and stir in very gently.

   Spoon this mixture into the prepared cake tin and bake for 25-30 minutes or
   until the cake has risen and is   firm to the touch. Set aside to cool.

    Meanwhile, put the syrup ingredients in 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.

    Decorate the cake with orange segments, drizzle over the sauce and
    cut into slices to serve.

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