20 minutes preparation + 35-40 minutes cooking
5 serves of fruit in this recipe
Olive or canola oil spray
2 cups self-raising flour
½ cup caster sugar
½ cup sultanas
Rind of 2 oranges, grated
1/3 cup freshly-squeezed orange juice
¼ cup low-fat milk
1 tablespoon margarine, melted
125g reduced-fat ricotta
Rind of 1 small orange, grated
2 teaspoons freshly-squeezed orange juice
Preheat oven to 180°C. Lightly spray a loaf tin. Combine flour, sugar and sultanas in a mixing bowl. In another bowl mix remaining ingredients. Add wet ingredients to dry, stir and spoon into tin. Bake for 35-40 minutes until cooked and golden. Turn onto wire cooling rack. When cool, spread with ricotta topping. Store in refrigerator. Serves 8.
Whip ricotta, rind and juice until smooth.
Replace half the flour with wholemeal self-raising flour and use 1 cup chopped dried apricots instead of sultanas.
Serve with freshly sliced citrus fruit as a gourmet breakfast, or spread with a little marmalade and cheese, e.g quark or cottage cheese, for a delicious snack.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 8
Serve size: 122 g