Orange cake with vanilla drizzle

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 8 (makes 8 slices)

Time to make: 55 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

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 skim milk

1 tablespoon Sugromax sweetener

1 orange, zest, finely grated

Vanilla drizzle

2 tablespoons icingfrostingX sugar

½ teaspoon vanilla essence

water, to mix

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Instructions

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

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.

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.

Variations

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

Nutrition Info (per serve)

Calories 251 cal

Kilojoules 1050 kJ

Protein 7 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 9 g

Dietary fibre 1 g

Sodium 240 mg

Calcium 50 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.