SPRING ORANGE CAKE: fat-free, wallet friendly

Deliciously scented, subtle flavours that pack a punch...

Rustic but light; gorgeous texture despite lack of fat

This lovely cake, adapted from Sky McAlpine, is easy to make, high in good fibre and more importantly, when sunflower oil is disappearing fast from supermarket shelves, FAT-FREE!

The texture is just right: with enough heft to make it a substantial mouthful and enough air-iness to make it slightly dreamy. 

And the flavour!  The orange is just sublime, enhanced by essence of orange along with the fresh fruit.  Tasters stop in their tracks and marvel after the first bite.  

It's the kind of thing that guys like and women enjoy because it's so different from the usual.  It's sturdy enough to pack in a tin to slice at will during a long journey OR serve on arrival as the first holiday treat.

And it's also good for volunteers for local elections.

67 prefers a loaf tin - it's easier to serve in slices - but a 9in/23cm will also do.

But wherever and whenever it's eaten, 67 promises the cake will be unforgettable.  In the best way.  

Cost: £2.50'ish (3/24)

Makes: 1 good-sized loaf

Ingreds:

3 eggs

120g/4.2 oz sugar

zest & juice of 1 orange 

1 tsp orange essence (near the vanilla)

100g/3.6oz self-raising flour (80g white; 20g brown*)

  90g/3.2oz ground almonds

  10g/1/3oz shredded unsweetened coconut 

1/2 tsp ground cinnamon

1/2 tsp ground cardamum (or ginger)

generous pinch of salt

Decorate with:

generous dusting of icing sugar OR

orange flavoured buttercream with or without finely chopped orange bits

 

Method:

1. Heat oven to 180Cfan/350F. Place a strip of greaseproof paper down the length of a 1kg loaf tin with plenty of overhang; grease ends.  OR line the bottom of a 9in/23cm loose-sided tin with greaseproof paper and butter the sides.  
2. Separate eggs, placing yolks in a large bowl and whites in a separate good sized ceramic bowl wiped with a slice of lemon
3. Whisk yolks & sugar in large bowl until they turn thick, light, creamy & lemony yellow.  Add orange zest, juice and orange essence; whisk until well combined. 
4. Add flour, ground almonds, coconut, spices & salt. Beat on low until combined; the batter will be thick. 
5. In a separate clean bowl, whisk egg whites until fluffy and cloudlike; add abut a third to the bowl to loosen the batter; gently fold* to combine; add rest of the egg whites, fold in, keeping as much air as possible, until well combined.
6. Pour batter into cake tin; bake in oven for 30-35 min for loaf tin, lightly less for the round, until a toothpick inserted in the middle comes out clean 
7. Cool in tin 5 min, run a sharp knife around all sides to loosen; turn out onto a wire rack; cool completely.  
8. When completely cool, ice with orange flavoured buttercream with or without bits OR cream cheese frosting OR dust with icing sugar before serving.

*Fold: using a spatula cut down the middle of the batter and egg whites; drag spatula down to the bottom of the bowl and fold over both batter and egg whites ; turn bowl slightly to the right; repeat until no egg whites are visible and mix is throughly combined.  The trick is to keep as much air from the egg whites as possible to produce a light cake.  

*Duchy originals does self-raisihng brown flour

Comments:

• 'The orange flavour stopped me in my tracks - in a good way - but was not in your face.  I really, really liked it.' Young aspiring musician
• 'I loved it.  The texture was neither light nor heavy but a lovely blend of the two.'  Manager, high-end kitchen equipment shop
• 'Beautifully spiced.  The texture is lovely - the kind of semi-sturdy mouthful that's likely to be popular with guys.'  Retired writer

Tips:

If you only have plain flour, add 1 tsp baking powder for every 100g/3.6oz

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This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.