Spanish orange cake

Spanish orange cake
  • Suitable for vegetarians
  • Serves: 12
  • Prep. time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 30-60 Minutes
  • Syns per serving:
  • Difficulty Rating: 2

This gorgeously gooey cake is packed with zesty orange flavours. A stunning cake that will fast become a failsafe option for any event - only you will know that it's slimming-friendly!

ingredients

For the cake

  • 4 eggs, separated
  • 50g golden caster sugar
  • 5 tbsp artificial sweetener
  • 150g 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 artificial sweetener

To serve

  • Fresh raspberries
  • Long strips of grated orange zest

method

  1. Preheat the oven to 190°C/170°C Fan/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 saucepan with 90ml 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.

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