Slimming World Upside Down Orange Loaf Cake


Makes 8 thick slices – 4.5 syns per slice, or slice into 10 for 3.5 syn per slice

  • 3 eggs
  • 75g caster sugar – 15 syns
  • 75g self raising flour – 12 syns
  • ½ teaspoon baking powder
  • 1 teaspoon orange extract
  • Finely grated zest of 2 oranges
  • 200g oranges, peeled and sliced into half cm slices – 4 syns
  • 2 tablespoons no added sugar fine cut orange marmalade – 3 syns
  1. Preheat oven to 180°C fan and line a 1lb loaf tin with baking paper or a cake liner.
  2. In a mixing bowl whisk the eggs, orange extract and sugar until pale and fluffy and almost 3 times in volume (takes anywhere from 5 – 10 minutes so we advise using an electric whisk).
  3. Carefully fold in the finely grated zest of the oranges and sieve the flour and baking powder a little at a time into the beaten egg mixture and fold in carefully with a metal spoon, keep doing this in little bits to prevent lumps and knocking out too much air.
  4. Place the orange slices along the bottom of the loaf tin. Slightly warm the marmalade in the microwave so it is runny and pour over the orange slices.
  5. Pour the cake batter over the top of the orange slices and even the surface.
  6. Bake in the centre of the oven for 35 – 40 minutes or until golden and a skewer comes out clean. Leave to cool for 5 minutes in the tin.
  7. Tip the cake out upside down and transfer to a cooling rack and cool completely before slicing.

This cake stores in an airtight container for up to 4 days. Each slice can also be individually wrapped in cling film and frozen, defrost fully before consuming.

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