Juice, pulped flesh and grated rind of 2 oranges
125g margarine

2 tsp Natreen

1 ml sweet orange essence

3 eggs

½ cup low-fat milk

1¼ cup all-purpose flour

¾ cup nutty wheat flour

2 tsp baking powder

¼ tsp ground cloves

1 tsp ground cinnamon

½ tsp ground nutmeg

100g dried cranberries, roughly chopped

1 large or 2 small apples, grated with the peel


sugar-free icing sugar

2 tbs orange juice

1 cup desiccated coconut

grated orange zest

1 orange, peeled and segmented

Half of a dried cranberry


Preheat the oven to 180’C. Whip oranges, margarine, natreen, eggs and milk with an electric beater until well combined. In a large bowl mix the dry ingredients.  Then add the orange mixture, apple and cranberries. Your final mixture should be a ‘dropping’ consistency.  If it’s a bit thick add a little more milk. Pour into two greased cake tins. And bake for 50-60 minutes. Cool in the tins and turn out.

When cooled completely, mix the icing sugar and orange juice to form a runny icing suitable for drizzling. Mix half of the coconut with enough icing to make a spreadable paste and spread on top of one cake layer. Place the second layer on top and press down slightly to secure the two layers. Take a pastry brush and paint the remaining icing around the cake in a thin layer. Sprinkle generously with remaining coconut and then with some grated zest. Arrange the orange segments symmetrically around the outer edge of the cake and place the cranberry half in the centre. The cake will last a few days in a sealed container. *Sonia van Niekerk – Maharaj*

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