Ingredients:
Makes: 18 pieces
175g low fat butter
8 tbsp Hermesetas SteviaSweet
2 medium eggs, beaten
225g self-raising flour
5 ml/1 tsp baking powder
1 orange
1 lemon
For the topping
200g low fat soft cheese
4 tbsp Hermesetas SteviaSweet
50g low fat butter
Nutritional Information:
| Calories | Fat | Saturated fat | Carbohydrate | |
| Portion | 120 | 7g | 2g | 11g |
Method:
Preheat oven to 190°C. Lightly oil a 28cm x 18cm tin and line with greaseproof paper. Beat the butter and Hermesetas SteviaSweet together until smooth. Sieve flour with the baking powder and gradually beat in the eggs, adding a little flour each time. Add remaining flour to the mixture with the grated rinds of half the lemon and half the orange, with 2 tbsp of both lemon and orange juice. Lightly and quickly fold the ingredients together, then spread the mixture evenly over the base of the tin. Bake for 20 minutes until well risen, golden brown and springy to touch. Leave to cool.
For the topping, beat the cheese and Hermesetas SteviaSweet and low fat butter together to make a soft icing. Spread over the sponge, mark with a fork and cut into slices. Using a potato peeler, remove the rind from the remaining lemon and orange halves and cut into thin strips. Bring to the boil with a little water. Drain, dry, and leave to cool. Complete the decoration on each cake with a few strips of fruit rind before serving.
Freezer Note: Store the slices for up to 2 weeks. Thaw overnight.
