Homefood and drink

Orange cake with vanilla drizzlecake

Orange cake with vanilla drizzlecake
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Serves: 8 (makes 8 slices)
Time to make: 55 mins (Hands-on time: 10 mins, Cooking time: 45 mins)

2 cups self-raising flour
2 teaspoons baking powder
100g reduced-fat spread, melted
4 eggs, beaten
1 small banana, mashed
2 tablespoons vanilla essence
100ml trim milk
1 tablespoon Sugromax sweetener
1 orange, zest, finely grated
Vanilla drizzle
2 tablespoons icing sugar
1/2 teaspoon vanilla essence
water, to mix

Step 1 Heat oven to 180°C. Lightly grease a loaf tin with a little reduced-fat spread.

Step 2 Sieve flour and baking powder into a bowl. Add melted spread, eggs, banana, vanilla and milk. Mix well. Add Sugromax and orange zest, stirring briefly. Pour into prepared tin and bake for 40-45 minutes, or until a skewer comes out clean. Leave to cool.

Step 3 To make vanilla drizzle, in a small bowl mix icing sugar and vanilla with enough cold water to form a thin paste. Drizzle over cooled cake and serve. Store in an airtight container for 2-3 days, or freeze without drizzle.


Make it gluten free: Use gluten-free flour and baking powder (or gluten-free baking mix).

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