These light and springy single-serve cakes are relatively low in calories (around 160 cal per serving) and satisfy a sweet tooth with a burst of fresh orange flavour.
Makes 6
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients
1 orange 1 1/2 Tbsp butter, softened 1 Tbsp caster sugar 1 cup of self-raising flour, sifted 1 egg, lightly whisked 200g low fat vanilla yoghurt
1 Tbsp candied orange peel
6 squares of dark chocolate
Method
Preheat the oven to 160°C. Grease a six-hole muffin tin.
Zest half the orange. Remove the remaining peel and cut the segments into two to three pieces. Set aside for serving.
Combine the butter, zest, caster sugar and flour in a mixing bowl. Add half of the yoghurt and 40 mls of water. Mix into a smooth batter.
Spoon the mixture evenly into the muffin tin. Each hole should be roughly three-quarters full.
Bake for 12 minutes. Leave the cakes in the pan for a few minutes before turning out onto a wire rack.
Serve while still warm or cool as preferred.
Drizzle the remaining yoghurt over the top, sprinkle with the candied orange rind. Finely grate the chocolate over the top and serve with the orange segments.
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