This low fat orange and apricot tray bake makes for a healthier bake to go with your morning or afternoon cuppa. Plus it’s only 246 calories per slice.
A delicious orange and apricot sponge topped with a sweet, lower fat cream cheese topping, this tray bake is simple to make and perfect for sharing too!
Whether its a cup of coffee or a cup of tea, I can guarantee that a slice of this sweet tasting orange and apricot tray bake is just a perfect accompaniment.
Not only that, the calories and fat per slice, in contrast that those amounts in cakes advertised at certain coffee shop cake counters are lower.
Talking of coffee, I used to drink coffee with milk and have several cups a day.
Whilst I love coffee, I could feel it giving me the “ups” and “downs” associated with it during the day as I indulged, so now I generally have just one in the morning.
Then a tea at 3 in the afternoon (how traditional am I? 😉 ).
I’ll generally pick up an Americano with no milk on my way into work, or I might make one in my cafetiere.
At home I’ll use my old fashioned coffee machine to brew a nice black coffee.
How do you make yours?
Kenyan coffee is currently my favourite though (I fell in love with it whilst in Kenya on honeymoon last year).
What’s your favourite kind of coffee?
For those of you new to the blog, I generally make some kind of cake every couple of weeks
I like to share my baking at a bi-weekly team meeting we have at work.
This also avoids any temptation I may have to scoff more than one piece! Any cake recipe I publish here is thoroughly checked and tested with feedback from those colleagues.
Any cake recipe I publish here is thoroughly checked and tested with feedback from those colleagues.
This low fat orange and apricot tray bake makes for a healthier bake to go with your morning or afternoon cuppa. Plus it's only 246 calories per slice.
- Low fat olive oil cooking spray.
- 200 g dried stoned apricots
- 2 oranges
- 225 g self-raising flour
- 50 ml sunflower oil
- 175 g light brown soft sugar
- 1.5 tsp baking powder
- 3 eggs.
- 250 g no fat quark cream cheese.
- 2 tbsp orange juice
- 2 tbsp icing sugar.
- Preheat oven to 180C / 160C fan and lightly spray a baking tin of about 12”x9” / 30x22.5cm size with low fat cooking spray and line the base with greaseproof paper.
- Use scissors to cut the apricots into small pieces into a hand mixing or stand mixer bowl.
- Grate the rind off the oranges, avoiding any white pith going into the bowl.
- Squeeze the oranges to get the orange juice you'll need for the topping and put aside.
- Sift the flour into the bowl, add the oil, brown sugar and baking powder.
- Break the eggs into a separate bowl and lightly whisk these together before adding them to the rest of the mixture.
- Beat the mixture firmly with a wooden spoon or use a stand mixer paddle on lowest speed to mix all of the ingredients together.
- Scrape all of the ingredients from the mixing bowl into the tin. Smooth the top flat.
- Bake for about 30 – 40 minutes. Once the mixture has risen and turned a golden colour use a wooden skewer to check that the middle is cooked. (Skewer should come out clean from the mixture).
- Remove from oven. Allow to cool for a few minutes then remove, carefully, to a wire rack to cool completely.
- Once cooled, make the cream cheese topping by mixing the quark, orange juice and icing sugar together and spread evenly over the top.
- Slice into 15 equal slices.
I’d love to hear any comments from you, if you make this cake, or even if you would like to share your photographs on my Facebook page. 🙂
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