UPSIDE-DOWN MANDARIN CAKE
- 1½ tbs brown sugar
- 3 mandarins, peeled, segmented
- 120g Weight Watchers Canola Spread
- ½ cup caster sugar
- 2 eggs
- ½ tsp vanilla essence
- ½ cup skim milk
- 1 cup self-raising flour
- ½ cup low-fat natural yoghurt
Preheat oven to 180C. Spray an 11cm x 21cm loaf tin with oil and line the base and 2 long sides of tin with one sheet of baking paper. Sprinkle the brown sugar evenly over the base of the pan. Arrange the mandarin segments evenly over the sugared base.
Beat the spread and sugar in a bowl until creamy. Add the eggs one at a time, beating after each addition. Stir in the vanilla essence and milk, then fold through the flour.
Spoon the cake mixture into the pan and smooth with a spatula.
Bake for 45-50 minutes or until cooked when tested with a cake skewer. Allow to stand for 5 minutes before turning out. Serve warm with the yoghurt.
For a bit of spice, try adding a ½ tsp of cinnamon to the flour before adding to the mix.