Spiced Marmalade Upside Down Cake

Serves 8
9 Points® per serving

Ingredients

160g half fat crème fraîche to serve
150g self-raising flour
75g reduced sugar marmalade
75g low-fat spread
75g light brown sugar
4 tbsp semi-skimmed milk
2 tbsp boiling water
2 medium eggs
2 tsp ground ginger
1 medium orange, zested
1 medium orange, sliced
1 tbsp mixed spice
1 tbsp fresh ginger, grated
1 tsp ground cinnamon
1 tsp baking powder
Calorie-controlled cooking spray, butter flavour

Method

Step 1: Preheat the oven to 180 °C, fan 160 °C, Gas Mark 4.
Step 2: Mist a 20cm round cake tin with the cooking spray. Line the tin with the slices of orange.
Step 3: Sift the flour, spices and baking powder into a bowl. Combine and set aside.
Step 4: In a separate larger bowl, whisk together the low-fat spread and sugar until pale and combined. Add the eggs one at a time, whisking well until everything is combined. Stir in the fresh ginger and orange zest.
Step 5: Carefully fold in the flour mixture. Gradually stir in the milk.
Step 6: Pour the batter into the prepared tin, covering the orange slices.
Step 7: Bake for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Step 8: Allow to cool for approximately 10 minutes, then turn the cake out onto a serving plate.
Step 9: In a small bowl, whisk together the marmalade and boiling water, then brush the glaze over the warm cake.

Cut the cake into 8 slices and serve with the crème fraîche.

Shop WW by Progress