Orange ginger cake
Orange Ginger and Poppy Seed Cake - Sweetened with Sugarly


1. Preheat the oven to 180ºC/Gas 4.

2. Add the low fat spread to the mixer bowl of a food mixer then add the Canderel Sugarly. Beat together until light and creamy.

3. Add the eggs a little at a time along with a tbsp of flour until all the egg is incorporated.

4. Now stir in the orange zest and juice, poppy seeds and ginger then fold in the remaining flour and the baking powder.

5. Spoon the mixture into the prepared tin and bake in the oven for about 40 minutes – 1 hour or until it is golden, risen and springy to the touch. Leave to cool in tin for 10 minutes then run knife around the edge of the cake and turn out onto a wire rack and leave to cool completely before slicing.

170 Kcals per serving


175 g/6oz low fat spread
75g granular Canderel Sugarly
3 large eggs, lightly beaten
220 g self-raising flour
1 tsp baking powder
Zest of 1 large orange and juice of 2
1 tbsp poppy seeds
2 balls of stem ginger, finely chopped
You will need a 500g / 1lb loaf tin greased and lined with greaseproof paper.

Canderel Sugarly packshot

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
(0 cal)
(1 cal)
of which saturates0g0g
of which sugars0g0g

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