It’s one of the easiest and most impressive cakes we’ve tried yet. 5 Syn a slice Orange and Almond Cake | Slimming World. 5 syns1/2 tsp Almond Extract or Essence2 Oranges zest of 2 and juice from 1 (1 syn for the Orange Juice) Frylight Cooking Spray. Stir in half of the orange zestSpoon this mixture into the prepared cake pan, place in the oven, and bake for 25–30 minutes or until the cake has risen and is just firm to the touch (Insert a skewer and if it comes out clean the cake is ready)While you're waiting for the cake to cook heat up the orange juice, remains zest and remaining 15g of sweetener until it's dissolveWhen the cake is cooked pour half of the syrup mixture over the top and leave the cake in the pan for 10 minutesRemove from the cake pan and allow to cool completely on a cooling rackWhen cool, cut into 12 portions, and serve with a little of the remaining syrup drizzled over the top
This is one of my new favourite Slimming World recipes though, it tastes a lot like a chocolate orange and is definitely worth the 2. zest and juice of 2 oranges. zest and juice of 2 oranges
When your cakes are completely cold, use a carving knife to level them. Growing up, Terry’s Chocolate Orange always meant that the festive season had really arrived
My mum varied the recipe a lot – sometimes making a vanilla cake with a white glaze, more often a chocolate and orange marble cake with rich chocolate icing
To test if they are ready prick your cake with a fork, if the the fork comes out clean they are ready, if the fork comes out with sticky mixture on it then leave your cakes a little longer
Mini chocolate cakes. I have only had Terry’s Chocolate Oranges in my life for a few years. You’re better off slightly under-cooking these cakes than over-cooking, so don’t worry if the tops look slightly squishy
My recipe makes a delicious moist cake, packed with desiccated coconut and coconut milk, and lightly flavoured with a splash of rum, zesty orange and grated nutmeg
Growing up we always referred to these gorgeous little treats as ‘butterflycakes’. Cut the portion of cake you have removed in half to create the ‘butterfly wings’ and set aside
Carrot cakes can be heavy with oil, so I’ve replaced half of the oil with yogurt to make it lighter. The carrot brings moisture and I’ve drastically reduced the sugar of the cake, since it was going to be covered in a tangy, rich orange buttercream
Think Jaffa cakes - but with a rich dark base instead of a light sponge, and an orange filling made from fresh orange juice and zest, topped with delicious dark chocolate
I had oranges in the fruit bowl so what better than an orange & cranberry cake. I made it extra specially moist by pre-soaking the cranberries in orange juice before baking
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