A healthier alternative to the traditional Christmas cake, this version has no added sugar, fat-free yoghurt, fresh cranberries and orange zest.
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300g plain flour
1 1/4 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon ground nutmeg
1 pinch of salt
3 tablespoons butter, softened
10g sugar substitute, such as Splenda®
2 eggs, beaten
180g fat-free natural yoghurt
1 teaspoon orange zest
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat the oven to 180 C / Gas mark 4. Coat a 25cm fluted tube cake tin with nonstick cooking spray, or lightly grease with butter.
Combine flour, baking powder, bicarb, nutmeg and salt in a bowl; set aside.
Beat butter and sugar substitute with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Alternatively add flour mixture, yoghurt and water to butter mixture, beating after each addition until just combined. Fold in cranberries and orange zest. Pour cake mixture into prepared tin.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 40 minutes. Cool in tin on wire rack for 10 minutes, then turn out on to rack and cool completely.