Spanish Orange Cake

Spanish Orange Cake

Serves 12.

Ingredients

For the cake:
4 eggs, separated
50g/2 oz golden caster sugar
5 tbsp artificial sweetener
150g/5 oz 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 (Robert and I decided, upon tasting the cake, that the raspberries didn't actually add anything to the taste and the cake would be just fine without them, so they are completely optional.)
long strips of grated orange zest

Method

1. Preheat the oven to 190C/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.

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 small saucepan with 90ml/3 fl oz of water and bring to a boil, whisking constantly. When it starts to thicken, remove it from the heat.

5. Drizzle the syrup over the cake and decorate with the raspberries (optional) and grated orange zest. Cut into wedges to serve.

Syns per serving:
Extra Easy: 4
Original: 4
Green: 4







The first time Robert made this recipe, he added the egg whites instead of the egg yolks to the first part and then added in the yolks, but decided it was too late to salvage the cake. I hate waste, so I whisked two more egg whites together until they created soft peaks and then added them to the faulty mixture and baked it anyway in some glass casserole dishes. The result was a really dense, orange cake that my children LOVED. I cut it into squares and the kids consumed the entire thing, despite it not having a topping, very quickly and asked for more. It was like a thick, sweet, orange bread dessert.