📋 Orange and Apricot Tray Bake

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.

Course Home Baking

Cuisine British

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 246kcal

Author Neil

Equipment

Ingredients

For the Cake

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 teaspoon baking powder
3 eggs.

For the Low Fat Cream Cheese Topping

250 g no fat quark cream cheese.
2 tablespoon orange juice
2 tablespoon icing sugar.

Metric - US Customary

Instructions

Preheat oven to 180C / 160C fan and lightly spray a baking tin of about 30cm x 20cm 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.

Nutrition