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This is a very easy recipe that our little ones can try (with a little help), and is so yummy. We made a gluten-free one that’s photoed.
• Cooking oil spray
• Baking paper
• Loose bottomed cake tin (26cm diameter)
• 150g reduced-fat table spread
• 3/4 cup brown sugar
• 3 eggs
• 3/4 cup polenta
• 3/4 cup self-raising flour (can be swapped for gluten-free)
• 2 tablespoons almond meal
• 1 large orange, zested, juiced
• 1 tablespoon icing sugar, to dust
• Low-fat Greek yoghurt for serving.
• Preheat oven to 180°C. Lightly spray cake tin with oil and line with baking paper.
• Mix together spread and sugar.
• Beat in eggs.
• Fold in polenta, flour, almond meal, orange zest, and juice from half the orange.
• Spoon mixture into cake tin and bake for 25 minutes, or until firm to touch.
• Allow to cool for 5 minutes before removing from baking tin.
• Use a fork to prick the surface of the cake (all over)
• Pour remaining orange juice over cake and allow cake to absorb the juice for about 5 minutes. Dust with icing sugar. Serve each slice with yoghurt.

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