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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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