In my opinion, this is the most delicious cake I’ve managed to make on No Count. I also really like the texture of it, and it will keep in a fridge for up to 4 days. It is 13 points for the whole cake so, if it’s cut into seven slices, it’s 2 points per slice. (If tracking, it would be 6sp a slice.)
Ingredients (serves 7):
- 7g sachet fast-action dried yeast
- 3 tbsp Splenda
- 10 tbsp skimmed milk
- 300g oats, blitzed in food processor
- pinch of salt
- 3 tsp mixed spice
- 1 tsp cinnamon
- 1 egg
- 1 egg yolk
- zest and juice of 3 oranges
- 1 orange, peeled and sliced for decoration
- 40g Flora light (4 points)
- 55g currants (9 points)
Method:
- Put the yeast in a bowl and mix with a tbsp Splenda. Pour over 4 tbsp warm milk, mix and leave for 5-10 minutes.
- In a separate bowl, mix the oats, 2 tbsp Splenda, salt, spices and zest. Rub in the Flora and then add the currants.
- Mix the remaining milk with an egg before pouring half of this mixture into the bowl with the oats. Also pour in the yeast mixture and two thirds of the orange juice.
- Mix, adding more of the milk and egg if needed.
- Knead for 10 minutes (this is a very sticky process).
- Cover the bowl with clingfilm and leave in a warm place for 2 hours.
- Heat the oven to 170C. Put the mixture into a baking tin – you might need to mould it into the shape you want.
- Mix the egg yolk with the remaining orange juice and brush over the mixture (you can add a further tsp of Splenda if you wish). Add the sliced orange to the top.
- Bake for 30 minutes, checking it is cooked through before taking it out of the oven.
If ever a cake has tempted me to get baking it’s this one Helen! Right up my street, thank you x
Thank you!I hope you enjoy it as much as I did,Helen xxx
This is just amazing. I will be trying that. Thanks for sharing xx
It’s a pleasure Abena, enjoy!Hope you have a lovely Sunday, Helen xxx
Hi. My attempt is just in the oven proving and does it smell good. I can’t wait for it to be ready, me and the OH are planning on having a slice with banana and mango ice cream… no count of course. Thanks for sharing your lovely recipes. Xx
That does sound good Sharon, especially with the banana and mango ice-cream.Enjoy!Helen xxx
Well… absolutely lovely and orangey made a lovely pud with homemade banana and mango ice cream. Well done on the recipe, definitely be making this again.
Glad you enjoyed it Sharon and thank you for letting me know.Hope you have a great week ahead!Helen xxx
Hi Helen, just a quick question! I’ve made the orange spice cake this morning, but on recipe builder it’s coming up as 47 sp!? Can you help please? I daren’t eat any until I’ve double checked, I have used the exact amount of everything as in the recipe.
Hi Jayne, the recipe comes out at 13sp if you’re following No Count as you don’t have to count the oats and skimmed milk, and the other ingredients are free in those quantities.So if you cut it into 7 slices, it will be 2sp a slice on No Count.If you’re following WW Flex, it will be between 6 and 7sp a slice.I hope this helps, Helen xxxx