- 125 g low-fat spread
- ⅓ cup caster sugar
- 1 lemon, finely grated zest
- 1 orange, finely grated zest
- 2 eggs
- 1 cup wholemeal self-raising flour, sifted
- ⅓ cup almond meal
- ¼ cup lemon juice
- Orange segments and low-fat vanilla yoghurt, to serve
Preheat oven to moderately slow, 160 C. Lightly grease a shallow 22 cm-round cake pan. Line base and side with baking paper.
In a small bowl, using an electric mixer, beat spread, sugar and lemon and orange zest until pale and creamy. Add eggs one at a time, beating well after each addition. Fold flour, almond meal and juice through, until combined.
Spread mixture lightly into pan. Bake for 20 to 25 mins until cooked when tested with skewer. Cool in pan for 5 mins before transferring to a wire rack to cool completely.
Serve cake in wedges topped with orange segments and low-fat vanillayoghurt. Store in an airtight container.
Photo: Bauer/Rob Shaw