Orange Poppy Seed Cake
Orange Poppy Seed Cake
Serves: Serves 12
Ingredients
- 125g light cream cheese
- 1 cup SPLENDA® Low Calorie Sweetener Granular
- 3 eggs
- grated rind of 2 oranges
- 1/2 cup orange juice
- 1 1/2 cup self-raising flour
- 2 tablespoons poppy seeds
Method
Preheat oven to 180°C. Line a 9x19cm loaf pan.
Beat cream cheese and 1/2 cup SPLENDA® Granular together until smooth. Add eggs one at a time, beating well after the addition of each one. Add orange rind, 1/4 cup orange juice, flour and poppy seeds.
Spoon mixture into pan. Bake for 40 minutes or until cooked. Remove from oven. Combine remaining orange juice and SPLENDA® Granular and pour over cake. Stand for 10 minutes before turning out of the tin to cool.
Notes
This recipe, when compared with a traditional recipe has a 38% reduction in kilojoules, a 50% reduction in carbohydrate and a 93% reduction in sugars.
Tips
- Any citrus fruit may be used.
- Poppy seeds are available from supermarkets.
- This cake can be stored in the refrigerator for up to 1 week.
- The whole cake may be cut into 12 slices and frozen when cool.
Nutritional Information
Per serve
| Protein | 5 | g |
| Fat | 4 | g (sat fat 2g) |
| Carbohydrate | 16 | g |
| Energy | 515 | kj |
| Sodium | 179 | mg |
| Sugars | 1 | g |
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