I was browsing the world wide web last night and came across this Nigella recipe:
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:
14 syns for the entire cake on Red, Green or Extra Easy
Serves 6 – approx 2-5 syns per slice
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)
½ teaspoon of bicarbonate of soda
½ teaspoon of almond extract
Frylight/Pam butter spray
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 (⅙th of the cake)|