This sugar-free recipe for Honey and Walnut Cake is a scrumptious treat
125g self-raising flour, sifted
1 tsp baking powder, sifted
Half a tsp bicarbonate of soda, sifted
1 tsp ground mixed spice, sifted
Half a tsp freshly grated nutmeg, sifted
50g low fat margarine
10g Canderel Yellow
100g runny honey
2 eggs, lightly beaten
120ml skimmed milk
75g/ walnuts, roughly chopped
Preheat the oven to 180C/Gas 4. You will need a 500g loaf tin, greased and lined with greaseproof paper.
Add the flour, baking powder, bicarbonate of soda and spices to a large bowl.
Put the low fat spread, Canderel Yellow and honey into a pan and heat gently until it is melted and smooth then pour it over the flour and stir.
Now beat in the egg and milk until they are well combined then stir in the walnuts. The mixture will be fairly runny, this is how it should be.
Pour the mixture into the tin, put in the oven and bake for 35-45 minutes until golden and risen and springy to the touch.
Leave to cool for 10 minutes then loosen the edges with a knife and leave to cool completely before turning out and slicing.
Recipe provided by Canderel.