Tonight I fancied cake and well sometimes when you fancy cake, you just have to have it and this time it's a Sultana Weetabix Cake
Usually I combine oats with a few other ingredients, but with my oats being on the low side and already using my healthy extra b choice, I decided to use some weetabix. Add some fruit cake type spices and sultanas, this cake came out beautifully.
Once baked I also add a brown sugar, cinnamon mix before adding it back to the oven for 5 mins to form a sugar crust which was just amazing.
I served it drizzle with vanilla yoghurt mixed with a little light cream cheese. The combination together was delicious.
Recently Slimming World made some changes to sweeteners and so when using any amount over 1 tablespoon, you now have to syn it at 0.5 syns per tablespoon. This is to protect your losses, because there are many cakes out there being made with all free ingredients and of course while free foods, they still have calorific values would if eaten entirely in one day could have drastic effects on your weight loss journey. So for that reason I have adding the syn value to the sweetener as per the new rules.
To sweeten I have used Sukrin gold (watch this space for my review of some sukrin products coming very soon). It is a natural sweetener and it has none of that horrible aftertaste you sometimes get with sweeteners. I have tried many different types in the past trying to find one that is natural and tastes natural and I think this is it. I usually just use some syns on honey or maple syrup, but it’s nice to know I can now use this and reduce the syns even further. Instead of sukrin you can use any sweetener of choice of course. But I recommend sukrin if you can get some.
Sukrin can be ordered on amazon and from the Sukrin website.
Click here if you live in UK: Sukrin UK
Click here if you live in the USA: Sukrin USA
for those in Canada, I am told Sukrin will be readily available to us in the Fall.
For the Cake I use a 8inch springform pan
The cake is not very high in depth, but as this recipe serves 4, once the cake is cooked. I slice into 8 equal size slices and stack two slices on top of each other and drizzle with the yoghurt.
Extra Easy - 4.5 syns per serving
Original - 4.5 syns per serving
Green - 3.5 syns per serving
WW Smart Points - 4
Gluten Free - use gluten-free oats
- 3 weetabix (10 syns)
- 1 tsp of baking powder
- ⅛ tsp of baking soda
- ⅛ tsp of salt
- ½ tsp of cinnamon
- ¼ tsp of all spice
- 30g of sultanas - 4
- ¼ cup/60ml of fat free vanilla yoghurt
- ¼ cup/60ml (4 tbs) Sukrin Gold - 2 syns
- 1 tsp of vanilla extract
- 2 eggs
- 1 tsp of demerara sugar (or brown sugar) - 1 syn
- ⅛ tsp of cinnamon
- spray oil
- Preheat oven to 180c/350f (gas mark 4)
- Add the weetabix to a bowl, crush to fine crumbs with a wooden spoon or fork
- Mix in the baking powder, soda, salt, cinnamon, all spice and sultanas.
- In a separate bowl whisk together the yogurt, sukrin gold, vanilla and eggs
- Mix this into the weetabix mix and leave for 5 mins, just to soften the weetabix.
- Spray an 8inch pan with spray oil
- Pour in the mixture
- Place in the oven and bake for 25 mins.
- While cake is baking, mix together the 1 tsp of brown sugar and cinnamon
- When cake is ready
- Put oven up to 200c/400f (gas mark 6)
- Sprinkle over the top with the brown sugar and cinnamon mixture
- Spray over the top with spray oil
- Place back in the oven for 5 mins.
- Serve with yogurt or your choice of topping.
- If you have a few extra syns spare, I like to mix 1 tbs of low fat cream cheese (1 syn with vanilla yogurt)
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