Recipes Orange Fruitcake

This scrumptious, gooey orange cake is very easy to prepare and gives impressive results, as an added bonus it is low fat. It is best served warm, but you can warm it in the microwave, if you have any left.

For the cake you will need:

1 whole orange, the juicier the better and oranges with less pith (the white bits) are best.
1 cup of caster sugar
2 eggs
2 cups self raising flour
200g tub of low fat plain yoghurt

For the syrup you will need:

Half a cup caster sugar
1 cup of orange juice ( the juice of one orange)
the zest from the orange you got the juice from.

1. Set the oven to 180C (350F) and line a deep 20cm (8 inch) cake tin.
2. Wash and dry the orange and process in a food processor for two minutes.
4. Add all the rest of the cake ingredients one at a time and process until mixed.
3. Pour the batter into the cake tin and cook for thirty to thirty five minutes, until a skewer comes out clean.
4. Make the syrup by warming the water and orange juice together and then dissolving the caster sugar in it.Gently simmer the liquid to reduce it and gie you a syrup. This should take about ten to fifteen minutes. the liquid is reduced by about half.
5. While the cake is hot gently pierce it with a skewer. You can pierce all he way through and to different depths.Pour the warm syrup over the cake and leave it to sit for fifteen minutes.You can do this in the tin and serve from there or put it on a serving plate first. If you put it on as serving plate you have to pour the syrup a bit a a time to give it a chance to soak in.

Top with the orange zest. After 15 minutes serve warm ( with whipped cream if you can take the calories).



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