Spanish Orange Cake is AMAZING!
This recipe serves 12 and is 4 syns a serving. It's best warm - eaten straight away! What I normally do is half the quantity and fill 6 muffin cases. This recipe is for the whole cake though.
It may be lower syns than 4 a serving if you don't use the Splenda Sugar Blend for the syrup, I've never found it in shops so just use sweetener. The syn value might be lowered for that I'm guessing but I always just leave it as 4 anyway to be safe.
Addition - just synned up all the ingredients one by one, and if you use sweetener for the syrup instead of sugar blend, it makes it 3 syns a serving not 4
FOR THE CAKE:
4 Eggs (separated)
50g Caster Sugar
5tbsp Sweetener
150g SR Flour
1tsp Baking Powder
2tbsp Finely Grated Orange Zest
Juice of 2 Oranges
FOR THE SYRUP:
Zest of 2 Oranges
Juice of 2 Oranges
1tbsp Arrowroot (this is in a tub like baking powder and will be in the same section of a supermarket)
4tbsp Splenda Brown Sugar Blend (I can never find this so just use sweetener)
Put oven on at 190*C/Gas Mark 5 and line a cake tin / set out the muffin cases if you're doing muffins.
Put the egg yolks, caster sugar, sweetener, self raising flour, baking powder, orange zest and orange juice and whisk together until thick and pale.
In a different bowl, whisk the egg whites until they peak, then fold them in to the orange mixture.
Spoon into the cake pan/muffin cases and cook for 25-30 minutes.
As soon as the cake(s) come out the oven, put all the syrup ingredients in a small pan with 90ml of water. Bring to the boil whisking the whole time. When it thickens remove from the heat. Drizzle over the cake and enjoy! You can put whole raspberries on top if you wish too.