Low Fat Fruit and Ginger Cake

Indulge in the wholesome goodness of this Low Fat Fruit and Ginger Cake, a guilt-free treat that doesn’t skimp on flavor. Perfectly spiced with ground ginger and enriched with the vibrant zest of fresh orange, this moist and fragrant cake is studded with a medley of dried fruits and the sweet warmth of stem ginger. Made with low-fat yogurt and sunflower oil, it’s a lighter alternative to traditional fruit cakes, offering a tender crumb with a subtle citrus twist. Ready in just 20 minutes of prep time and baked to golden perfection, this easy-to-follow recipe is ideal for teatime gatherings or as a healthy dessert option. Best of all, it’s low in fat but big on comforting flavors—a delightful balance of tangy, sweet, and spicy that the whole family will love!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 200 grams Self-raising flour
• 2 teaspoons Ground ginger
• 200 grams Mixed dried fruits (raisins, sultanas, currants)
• 50 grams Stem ginger in syrup, finely chopped
• 100 grams Dark brown sugar
• 150 grams Low-fat plain yogurt
• 2 large Eggs
• 2 tablespoons Sunflower oil
• 100 milliliters Fresh orange juice
• 1 whole Grated zest of an orange
• 1 sheet Baking paper

Directions

Step 1

Preheat your oven to 160°C (320°F) if using a fan oven or 180°C (350°F) for conventional ovens. Grease a 20 cm (8-inch) round cake tin and line the bottom with baking paper.

Step 2

In a large mixing bowl, sift together the self-raising flour and ground ginger.

Step 3

Add the mixed dried fruits, finely chopped stem ginger, and orange zest into the bowl with the flour. Toss gently to ensure the fruits are evenly coated with the flour mixture.

Step 4

In a separate bowl, whisk together the dark brown sugar, low-fat yogurt, eggs, sunflower oil, and orange juice until smooth and well combined.

Step 5

Pour the wet mixture into the dry ingredients, and stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix.

Step 6

Transfer the batter into the prepared cake tin and smooth the surface with the back of a spoon or spatula.

Step 7

Bake in the preheated oven for 55 to 60 minutes, or until a skewer inserted into the center comes out clean. Check the cake at the 50-minute mark to ensure it is not overbaking.

Step 8

Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.

Step 9

Slice and serve as a guilt-free indulgence with your favorite tea or coffee. Store any leftovers in an airtight container for up to 4 days.

Nutrition Facts

Serving size	(942.6g)

Amount per serving	% Daily Value*
Calories	2459.6

Total Fat 43.9g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 18.4g
Cholesterol 380.6mg	0%
Sodium 1912.5mg	0%
Total Carbohydrate 470.8g	0%
Dietary Fiber 15.2g	0%
Total Sugars 270.3g
Protein 47.1g	0%

Vitamin D 159.8IU	0%
Calcium 570.9mg	0%
Iron 9.4mg	0%
Potassium 2603.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.0%

Protein: 7.6%

Carbs: 76.3%