- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Difficulty: 1
- Serving: 16
Method
You will need a 45cm/18inch square tin, greased and lined
1. Preheat the oven to gas mark 4/180C (160C in a fan oven). Add the low-fat spread, Canderel® Sugarly, flour and baking powder to a food mixer and combine.
2. Add the coconut, lime zest, eggs and milk and mix well for a couple of minutes until well combined. Pour mixture into the tin and put in the oven to bake for about 35-40 minutes or until the cake is springy to the touch.
3. Remove and put to one side, then mix the lime juice with the Canderel® Sugarly, pierce the top of the cake and pour over. Leave to cool for 5-10 minutes in the tin
4. Turn out onto a wire rack, peel away the paper and leave to cool. Slice into mini squares to serve. Decorate with lime zest if you wish.
120 Kcals per serving
Ingredients
175g low-fat spread
87g Canderel® Sugarly
250g self-raising flour
1 tsp baking powder
1 tbsp desiccated coconut
Zest of 2 limes
3 eggs
100ml milk
For the topping
Juice of 2 limes
4 tsp Canderel® Sugarly
Canderel® Sugarly Nutritionals
Suitable for diabetics as part of a balanced diet and suitable for vegetarians
| 1/2 Teaspoon = 2g (Jar contains = 137 servings) | Per Serving (1/2 teaspoon) | Per 100g |
|---|---|---|
| Energy | 0kJ (0 cal) | 4kJ (1 cal) |
| Fat | 0g | 0g |
| of which saturates | 0g | 0g |
| Carbohydrate | 2g | 99g |
| of which sugars | 0g | 0g |
| Protein | 0g | 0g |
| Salt | 0g | 0g |