Slimming Eats - Weight Watchers and Slimming World Recipes

Orange and Almond Pudding Cake

By 24 Comments

I was browsing the world wide web last night and came across this Nigella recipe:

Nigella’s Clementine Cake

So I decided to have a go at making a Slimming World friendly version, which meant to keep it as low synned as possible I had to adapt the recipe. This cake is lovely a moist.

Here is my adaption below:

cake2

14 syns for the entire cake on Red, Green or Extra Easy

Serves 6 – approx 2-5 syns per slice

Ingredients

2 medium sized oranges (with not too thick peel and seedless if possible) (4 syns, this is because the oranges get cooked)

1 cup of splenda

56g of self raising flour (10 syns)

6 eggs

1/2 teaspoon of bicarbonate of soda

1/2 teaspoon of almond extract

Frylight/Pam butter spray

Method

Place the oranges (whole with peel) into a large saucepan and fill with water,so that the oranges are completely covered, bring to the boil and then allow to cook covered with lid for 2 hours. It is important you allow the oranges to cook for that amount of time otherwise they will be too bitter.

Drain the water and allow to cool.

Preheat oven to 180c or 350f

Cut each orange in half and remove any visible pips. Add the oranges to a blender/food processor and blitz until smooth. Add all other ingredients and blitz some more until the whole mixture is well blended.

Grease a large cake tin with some Frylight/Pam butter spray and pour in the cake mixture.

Add to the oven and bake for approx 1 hour (a skewer entered into the centre should come out clean). After about 40mins of baking time you may need to cover with some aluminum foil to prevent the top from burning.

When cake is ready, remove from oven and allow to cool completely in the cake tin.  Once the cake is cooled, you can then remove it from the tin and serve.

This cake is great served on it’s own or with some light squirty cream (for syns) or quark. I recommend letting it cool fully before serving. It is quite a moist cake, more like pudding texture, so if you would like it a bit firmer, I suggest using just 1 orange instead of two.

Approx NUTRITIONAL INFORMATION
Per slice (1/6th of the cake)
Calories139.2
Fat5.3g
Saturated Fat1.6g
Polyunsaturated Fat0.7g
Monounsaturated Fat1.9g
Cholesterol212.mg
Sodium63.0mg
Total Carbohydrate22.0g
Dietary Fibre2.3g
Sugars13.9g
Protein7.5g

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Nutritional information is an estimate and is to be used for informational purposes only

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Reader Interactions

Comments

  1. Ooh lovely. Do you need the whole oranges? Wouldn’t the zest and orange extract/essence work? Would be a few less syns

  2. no you definately need the whole oranges, it is what gives it the flavour, zest and extract isnt enough. It makes quite a decent sized cake and a 1/6 of it is quite nice sized slice for 2.5 syns.

  7. I would have thought that the oranges would be sin free as you are still using the whole fruit, i shall ask my s/w consultant on monday morning

  10. Glad you enjoyed it. It is a very moist cake, probably more pudding like than actual cake, so maybe not to everyones taste. I thought it was very yummy with a bit of light cream.

  11. We were saying that I bet it would taste yummy with VLF fromage frais with a chocolate options/highlight mixed in and dolloped on top…its that whole chocolate orange thing!

  12. yep you can do it with cocoa powder in place of the flour. Nigella has done both, but of course she uses ground almonds too, which are very high in syns. I am going to try the chocolate orange version this week, will let you know how it works out.

  13. Just having a go at making this for tonights tea. How do you get the oranges to stay under water tho? Mine keep floating. Going to make a quark flavoured cream to serve. Will let you know

    LOVE your recipes – Thanks for all your effort for us SW folks. You are a real inspiration and excellent cook

  14. Dont worry if they float, as long as you there is plenty of water and you cover the pan with a lid and rotate them every now and then, they will be fine.

  15. Hi,

    I love your recipes! And this looks lovely.

    I am going to give it a go, but when you say you can make a chocolate version by replacing the flour with cocoa pwoder………..is that replace all 56g of flour with the same amount of cocoa powder? Or just a small quantity of the flour? Sorry if this is a daft question…..baking isn’t my strong point!

    Thanks

  16. yep the cocoa powder should work like flour, or you could do half and half. I haven’t tried it yet, so not sure how it will work. 🙂

  17. sorry to seem like a dipstick but when you say half the oranges and remove the pips and then add oranges to blender…do you mean the whole orange skin and all?

  19. How many lemons would you use for this cake and what would they be synned as when cooked? Thanks in advance 🙂

  20. Cooked this tonight, did not have Almonds or enough eggs 5 not 6 , but it was lovely and all the kids liked it too .
    Good for lunch boxes as cools quite firm .

  21. Made this today, did not have enough eggs 5 not 6 or any Almonds , but we all liked it , as you have to cook oranges for so long should of done extra and frozen them for another day for quicker pudding .
    Good too for lunch boxes as firm when cold .

  22. I’ve just discovered your great site – thank you!  I’ve been making a similar recipe to this for years although have never tried using diet sugar.  Instead of flour I use ground almonds – I’m not sure how this compares syn-wise though.

  23. This was yummy. Does anyone know whether I could freeze a whole cake? I want to make one ahead for Christmas and use up some oranges.

  24. Made this today it’s so gorgeous!! Used 4 Satsumas and it worked fine. I added vanilla essence too
    I stumbled upon this site few weeks back thanks for so many inspiring recipes.

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