Spanish Orange Cake

Spanish Orange Cake

Healthy cake recipes really do exist! This gorgeously gooey Slimming World cake is packed with zesty orange flavours to transport you to sunny Spain

4½ Syns per serving

50 minutes plus 20 minutes cooling

Serves 10

Low calorie cooking spray

4 eggs, separated

50g golden caster sugar

5 tbsp sweetener

2 tbsp finely grated orange zest and the juice of 2 oranges, plus orange segments to decorate

150g self-raising flour

1 level tsp baking powder

For the syrup

Pared zest of 1 orange and 120ml of freshly squeezed orange juice

1 tbsp arrowroot

1 tbsp sweetener

1 level tsp caster sugar

Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a 20cm loose bottomed sandwich tin with non-stick baking parchment and spray with a little low calorie cooking spray.

Put the egg yolks, sugar, sweetener and grated orange zest and juice in a bowl and whisk until thick and pale.

Whisk the egg whites in a separate bowl until soft peaks form then fold into the egg yolk mixture. Sieve the flour and baking powder into another bowl then tip into the eggs and stir in very gently. Spoon this mixture into the prepared cake tin and bake for 25-30 minutes or until the cake has risen and is firm to the touch. Set aside to cool.

Meanwhile, put the syrup ingredients in a small saucepan over a high heat and bring to the boil, whisking constantly. When it starts to thicken, remove from the heat and cool slightly.

Decorate the cake with orange segments, drizzle over the sauce and cut into slices to serve.