CITRUS SYRUP CAKE
| Average Qty per serving |
| Energy kJ per serving |
1 |
| Energy Cal per serving |
12 |
| Protein per serving |
2 |
| Fat Total |
3 |
| Fat Sat |
4 |
| Fat Trans |
5 |
| Fat Poly |
6 |
| Fat Mono |
7 |
| Carb |
8 |
| Total Carb |
9 |
| Sugar |
10 |
| Sodium |
11 |
| Average Qty per 100g |
| Energy kJ per 100g |
13 |
| Energy Cal per 100g |
14 |
| Protein per 100g |
15 |
| Fat Total |
16 |
| Fat Sat |
17 |
| Fat Trans |
18 |
| Fat Poly |
19 |
| Fat Mono |
20 |
| Carb |
21 |
| Total Carb |
22 |
| Sugar |
23 |
| Sodium |
24 |
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No Sugar Syrup Cake
INGREDIENTS:
125g butter
4 tsp Sucaryl liquid sweetener
3 eggs
¼ cup orange juice
2 tsp grated orange rind
2 cups flour
4 tsp Hansells Baking Powder
To make the syrup:
3 Tblsp lemon juice
3 Tblsp orange juice
2 tsp Sucaryl liquid sweetener
INSTRUCTIONS:
Melt butter in a saucepan large enough to mix all the ingredients.
Beat Sucaryl, eggs, orange juice and rinds together until frothy.
Mix egg mixture and sifted flour and baking powder into the butter.
Place mixture into a baking paper lined 19cm ring cake tin.
Bake at 180°C for 1 hour or until the cake springs back when lightly touched.
Stand for 10 minutes before turning onto a cooling rack.
Pour syrup over hot cake and leave until cold.
SYRUP: Mix juices and Sucaryl together
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