Cake with nuts

Servings per dessert: 27
Serving weight: 50 g

EQUIVALENTS: 1 STARCH EQUIVALENT & 1 ½ FAT EQUIVALENTS

INGREDIENTS

250 g light margarine at room temperature
250 g (1 ½ tubs) yoghurt, 2% fat
20 g orange zest (around 1 ½ oranges)
500 g JOTIS Whole Wheat Farina
50 g (1/2 cup) walnuts, finely chopped
50 g (1/2 cup) hazelnuts, finely chopped
50 g (1/2 cup) almonds, finely chopped
1 vanilla essence sachet
A pinch of salt
2 g (1/2 tablespoon) crushed ginger
6 eggs
30 g (1 ½ cups) Sweet & Balance Tabletop Sweetener 

PREPARATION
Place the margarine, the eggs and the Sweet & Balance Tabletop Sweetener in the mixer bowl and beat with the flat beater, until fluffy. Add the yoghurt and the remaining ingredients and continue beating, until the batter is fluffy. Add the nuts and stir gently with a spoon. Pour the batter in a well-buttered round or oblong cake pan and bake in a preheated oven on the convection setting, at 180°C, for about 40 minutes.