Guilt-Free Baking by Gee Charman

Author:Gee Charman
Language: eng
Format: epub
Tags: Guilt-free Baking: Low-calorie and low-fat sweet treats
ISBN: 9781848992061
Publisher: Watkins Media
Published: 2015-07-07T16:00:00+00:00

Makes a 12- x 8-inch cake (24 servings)

¾ cup sugar

4 eggs

6 tablespoons sunflower oil

3¼ cups self-rising flour

2 teaspoons baking soda

grated zest and juice of 1 orange

1 teaspoon orange blossom water

2½ cups grated zucchini

FOR THE HONEY TOPPING:

⅓ cup honey

juice of 1 orange

1 teaspoon orange blossom water

1 teaspoon ground cinnamon

½ cup shelled pistachio nuts, chopped

Heat the oven to 350°F and line a 12- x 8-inch cake pan or baking dish with parchment paper.

Beat together the sugar, eggs and oil for about 3 minutes, using an electric mixer, or until light and creamy to incorporate as much air as possible. Gently fold in the flour, baking soda, orange zest and juice and orange blossom water and mix well, then stir in the grated zucchini.

Spoon the cake batter into the prepared cake pan and smooth the top a little. Bake in the middle of the oven 20 to 25 minutes until risen and just firm to the touch, or until a skewer inserted in the middle comes out clean. Leave the cake to cool in the pan.

Meanwhile, to make the honey topping, warm the honey, orange juice, orange blossom water and cinnamon in a saucepan, then add the pistachios. Use a skewer to make a few holes in the cake before pouring the hot syrup over. Leave the cake to stand and absorb all the syrup while it cools. Cut into 24 squares to serve.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.