violet_plum
Member
Serves 8
6.5 syns on all plans
113g low fat spread
57g light brown soft sugar
4 tbsp silver spoon sweetness & light brown sweetner
zest of 1 orange
1 tsp vinilla extract
3 large eggs beaten
113g self raising flour
1/2 tsp baking powder
2 tsp mixed spice
85g carrots peeled and grated
Topping:
113g quark
3 tbsp sweetner
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
170g pineapple peeled cored thinly sliced and cut into triangles
icing sugar to dust
Preheat oven 180c. Line 8inch baking tin (loose bottomed)
Mix spread, sugar, sweetner and orange zest
Whisk eggs and vanilla and add to mix (might look curdled but thats ok)
Fold flour, baking powder, mixed spice and carrots in
Put in tin and bake for 20mins until risen and firm to touch (check the center is cooked with knife as mine was still a little soggy)
Turn out and cool
Mix together topping ingredients and spread over cooled cake and arrange pineapple on the top (I didn't bother with pibneapple) Dust with icing sugar and serve
Enjoy
6.5 syns on all plans
113g low fat spread
57g light brown soft sugar
4 tbsp silver spoon sweetness & light brown sweetner
zest of 1 orange
1 tsp vinilla extract
3 large eggs beaten
113g self raising flour
1/2 tsp baking powder
2 tsp mixed spice
85g carrots peeled and grated
Topping:
113g quark
3 tbsp sweetner
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
170g pineapple peeled cored thinly sliced and cut into triangles
icing sugar to dust
Preheat oven 180c. Line 8inch baking tin (loose bottomed)
Mix spread, sugar, sweetner and orange zest
Whisk eggs and vanilla and add to mix (might look curdled but thats ok)
Fold flour, baking powder, mixed spice and carrots in
Put in tin and bake for 20mins until risen and firm to touch (check the center is cooked with knife as mine was still a little soggy)
Turn out and cool
Mix together topping ingredients and spread over cooled cake and arrange pineapple on the top (I didn't bother with pibneapple) Dust with icing sugar and serve
Enjoy
