Unislim Christmas Cake
A guilt free version of an old time favourite.
- 224g/8oz Self raising flour
- 1x1/2 level Tsp Mixed spice
- 112g/4oz Low fat spread
- 84g/3oz Soft brown sugar
- 4 level tbsp Mincemeat
- 112g/4oz Dried apricots chopped
- 2 Eggs (beaten)
- 150ml Natural yogurt
- For Decoration:
- 112g/4oz Sugar
- 150ml Water
- 4 Orange slices halved
- 4 Lemon slices halved
- 4 Glace cherries halved
- 12 Angelica leaves
- Icing sugar
Preheat oven to 180ºC/350ºF/Gas mark 4 and grease a 8” cake tin.
Sift together the flour and the mixed spice
Rub in the low fat spread till the mixture resembles fine breadcrumbs. Add sugar, mincemeat and apricots and mix well.
Mix in egg and yogurt. Spoon the mixture into the cake tin and bake on centre shelve for 1 hour until golden brown.
To decorate, dissolve sugar in water and bring to boil. Soak orange and lemon slices in sugar syrup for a few minutes. Drain slices and place on top of cake.
Place a half cherry on each slice and decorate with angelica leaves. Dust with icing sugar.