Recipe: Orange Poppyseed Cake

After yesterday's rant, I think it would be productive to think up creative ways to enjoy delicious food but being sensible at the same time.

So without further ado, I hereby award thee the title of easiest-tastiest-good-for-me cake ever.

Now I'm not necessarily saying you're the tastiest cake ever, but you are most certainly the easiest/tastiest/low-fat cake ever. The second time Mark made you (partly so I could blog all about you), it took him under 10 minutes from woe to go to whip you up for a quick stint in the oven. Which is PDQ (pretty darn quick) if you ask me!

And, of course, you're low in points so healthy too. I really can't find a single thing to fault you!

Ingredients:
Olive oil spray
125g low fat canola spread
1/2 cup caster sugar
2 eggs
1/2 cup low-fat apricot (or plain) yoghurt
2 tsp grated orange rind
2 tsp poppy seeds
1 cup self-raising flour

Preheat oven to 180 degrees. Spray a 20cm round cake tin with oil, line base and sides with non-stick baking paper.

Combine the canola spread and sugar in the small bowl of an electric mixer, beat until creamy.

Add the eggs,  one at a time, beating until combined in between additions.

Add the yoghurt, rind and poppyseeds, mix until combined.

Add the flour, mix for only a few seconds until just combined.

Spread into cake tin. Bake for 40 minutes or until golden and firm in the centre.

Stand 5 minutes before turning out onto a cake rack to cool.

Oo la la, go on, taste and see how delectable this really is!

Serves: 8 or 16 depending on slice size
Points per serve: 3.5 or 2.

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