ORANGE YOGHURT CAKE
PREP 15 MINS + COOLING
COOK 45 MINS
SERVES 12 AS A DESSERT
2 x 60g eggs, at room temperature
165g (¾ cup, firmly packed) brown sugar
2 tsp finely grated orange zest
90g (¾ cup) almond meal
50g (¾ cup) wholemeal self-raising flour
95g (1/3cup) low-fat natural yoghurt
Thinly sliced orange zest, to serve (optional)
ORANGE CREAM ICING
60g light cream cheese, softened
2 Tbsp Lakanto Pure Icing Powder
1 Tbsp fresh orange juice
1 Preheat oven to 140°C (fan-forced). Spray a 20cm (base measurement) round springform tin with cooking spray. Line the base and side with baking paper.
2 Use an electric mixer to beat the eggs, sugar and orange zest in a small bowl until light and fluffy. Stir in the almond meal, flour and yoghurt.
3 Spoon the mixture into the lined tin. Bake for 45 minutes or until a skewer inserted in the middle comes out clean. Set aside in the tin for 5 minutes before turning, top-side up, onto a wire rack to cool.
4 Meanwhile, make the orange cream cheese icing; whisk all the ingredients in a small bowl until smooth.
5 Spread the cake with the icing. Top with thinly sliced orange zest, if you like. Suitable to freeze.
Nutritional info
PER SERVE 599kJ (143Cal), protein 4g, total fat 6g (sat. fat 1g), carbs 17g, fibre 1g, sodium 71mg • Carb exchanges 1 • GI estimate medium
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