Wednesday, 25 March 2015

Orange Lemon & Ginger Drizzle Cake


I have been lucky enough to have been chosen to work on a new initiative with Mackays, a fabulous Preserve and Marmalade company in Scotland.  Over the last few months they have been asking people to come up with new and exciting cake recipes using their products to show just how delicious they can be and that preserves and jams don’t have to just be spread on toast.


I received my little package from them and where as I am not biased, the products were the best tasting I had ever come across.  The flavours were fantastic, and apart from the lemon curd, the fat content is actually not too high! 
One of the samples I received was the Orange, Lemon and Ginger Marmalade – I thought long and hard about what I wanted to do with this, and then suddenly it popped into my head – I just HAD to make a drizzle cake.  Ok, I will hold my hands up – of course it is hard trying to make a cake healthy ( I will do this one day I promise)  but let’s just face it a drizzle cake is not where it is going to happen!  I did however, manage to make it as low in fat as possible and lets face it  everyone needs a treat sometime!   
So here you will find my soft, flavoursome piece of heaven that has literally flown out of the tin as soon as I baked it!

Calories: 192 •  Slimming World: 6 syns on Extra Easy Plan 

 Weight Watchers Pro Points: 5PP • WeightWatchers Filling & Healthy Values: 5PP

Preparation Time: 15 Minutes
Cooking time: 45 Minutes
Serves 12
You Will Need:

170g/ 6oz Self Raising Flour
170g/6oz Caster Sugar
115g/ 4oz Light Margarine (I used Flora Light) If using butter, make sure it is soft!
1 Lemon, grated zest and juice
2 Eggs
2 Tbsp Mackays Orange, Lemon & Ginger Marmalade (if you can’t find this – add zest of a small lemon and 1/2 Tsp Ground Ginger)
1 Tsp Baking Power
Frylight/Calorie Controlled Oil Spray

For the Topping
Juice of one large Lemon
115g/ 4oz Caster Sugar

Method:

Preheat oven to 180 degrees

Spray your loaf tin with oil, and line the bottom with parchment paper

Add all of the cake ingredients into a mixing bowl and beat with an electric whisk on low to medium until all has combined and is light and fluffy

Pour the cake mixture into your oiled tin, and bake in the centre of the oven for 45 minutes or until the top is golden brown and skewer inserted into the middle comes out clean

Just before you take the cake out of the oven prepare your syrup by mixing together the sugar and lemon juice

As soon as the cake is out of the oven poke holes into it over the top with a skewer and pour the topping over whilst it is still hot

Leave to cool in the loaf tin, and turn out on to a plate – the cake should come out easily, and the topping should be solidified and crunchy on top!

This cake is lovely slightly warm from the tin – but even better later on once it has had a chance for all the flavour to seep in

Grab a cup of tea, put the TV on and enjoy a moment of greatness!
 
DIETARY CALCULATIONS
Calories Per Portion
192 Calories
Weight Watchers Values Per Portion
5pp
Filling & Healthy Values Per Portion
5PP
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