Sugar-free lemon drizzle cake
Sweetened with all-natural xylitol, this lighter lemon sponge cake has a dense, syrupy texture and keeps well for a few days
Lighter spiced carrot cake
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Cuts into 15 squares
Skip to ingredients
- 125ml rapeseed oilplus a little extra for greasing
- 300g wholemeal flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tbsp mixed spice
- 100g dark soft brown sugar
- 140g carrotgrated
- 140g sweet potatopeeled and grated
- 200g sultana
- 2 large eggs
- 4 tbsp agave syrup
- juice 2 oranges
For the icing
- 200g quark
- 50g fromage frais
- 3 tbsp icing sugarsifted
- zest 1 orange
Nutrition: per square
- kcal269
- fat10g
- saturates1g
- carbs38g
- sugars25g
- fibre3g
- protein6g
- salt0.4glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm traybake tin with baking parchment. Mix together the flour, baking powder, bicarb, spice and sugar in a big mixing bowl. Stir in the grated carrots, sweet potatoes and sultanas. In a jug, whisk together the eggs, rapeseed oil, agave syrup and juice from 1 orange. Tip the wet ingredients into the bowl and stir to combine, then scrape into the tin. Bake for 25-30 mins until a skewer poked in comes out clean. Prick all over with a skewer and drizzle over the remaining orange juice. Cool in the tin.
step 2
Once cool, make the icing. Stir the quark with a spoon to make it a bit smoother, then fold in the fromage frais, icing sugar and orange zest. Spread all over the cake and slice into squares to eat.
