Spanish Orange Cake

By ShannonB

4 syns per serving on Red, Green or Extra Easy

Ingredients

• Ingredients
• For the cake
• 4 eggs, separated
• 50 g/2oz golden caster sugar
• 5 tbsp artificial sweetener
• 150 g/5oz self-raising flour
• 1 tsp baking powder
• 2 tbsp finely grated orange zest
• juice of 2 oranges
• For the syrup
• zest of 2 oranges, finely grated into long strips
• juice of 2 oranges
• 1 tbsp arrowroot
• 4 tbsp Splenda Brown Sugar Blend
• To serve
• fresh raspberries
• long strips of grated orange zest

Details

Servings 12
Adapted from slimmingworld.com

Preparation

Step 1

1. Preheat the oven to 190 degrees C/Gas 5. Line a 20cm/8in cake tin with non-stick baking parchment.
2. Place the egg yolks, caster sugar, sweetener, self-raising flour, baking powder and orange zest and juice in a bowl and whisk until thick and pale. method continued 3. In a separate bowl, whisk the egg whites until softly peaked then fold them into the egg yolk mixture. Spoon this mixture into the prepared cake tin and cook in the oven for 25-30 minutes or until the cake is risen and firm to the touch. Leave to cool.
4. Meanwhile place all the syrup ingredients in a saucepan with 90ml/3fl oz of water and bring to the boil, whisking constantly. When it starts to thicken, remove from the heat.
5. Drizzle the syrup over the cake and decorate with raspberries and grated orange zest. Cut into wedges to serve.