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Recipe by SpamellaB

This orange and peach traybake, with succulent fruit and perfectly golden sponge takes just fifteen minutes to prepare for the oven!

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  • Serves: 9-12
  • Prep: 15 minutes
  • Cook: 30 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • FOR THE CAKE:
  • 150 g Gluten-Free Flour
  • 120 g Natvia Natural Sweetener
  • 1 teaspoon Baking Powder
  • 250 mls Milk of Choice
  • 2 Eggs or Flax Eggs
  • 50 mls Oil
  • Zest and Juice of Oranges
  • 1/2 Can Peaches, Chopped
  • For The Topping
  • 200 g Soft Cheese, Quark or Dairy-Free Soft Cheese
  • 4 tablespoons Natvia Natural Sweetener
  • 1/2 Orange (Zest & Juice)
  • Freeze-Dried Berries for Decoration

METHOD

  1. Preheat the oven to 180C and grease and line a 9x9in baking tin.
  2. Mix together the flour, Natvia and baking powder in a bowl.
  3. Whisk together the milk, eggs, oil and orange zest and juice and pour into the dry ingredients. Mix well to combine then stir in the peaches.
  4. Spoon into the tin and spread out evenly Bake for 25-30 minutes until firmed up then leave to cool.
  5. Meanwhile beat together the soft cheese/Quark with the Natvia and orange zest and juice and chill until the cake has cooled.
  6. Spread the topping over and sprinkle the berries over. Cut into 9-12 pieces and enjoy!
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    14.7g 4.0g 6.9g 594kJ 142 103.54g
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