Tangerine, cranberry, walnut cake (low fat)

Tangerine, cranberry, walnut cake (low fat)
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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 181.3
  • Total Fat: 4.9 g
  • Cholesterol: 26.6 mg
  • Sodium: 117.6 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.9 g

View full nutritional breakdown of Tangerine, cranberry, walnut cake (low fat) calories by ingredient

Number of Servings: 14


    4 Tangerines
    2 cups whole wheat flour
    3 tsp baking powder
    1 cup granulated sugar
    2 tbsp olive oil
    2 eggs
    1/4 cup skim milk
    1/3 cup dried cranberries
    1/3 cup walnuts


Depending on how juicy the tangerines are, you might need more or less milk. Alternatively, if they are very juicy, use just 3 tangerines.
You can also use the batter to make muffins!
You can also sprinkle granulated sugar before baking.


Cut tangerines into pieces (do not peel!) and puree (or use an immersion blender) (If they are not organic, grate off a layer of peel). Beat eggs in a bowl, add milk, blend into tangerine puree. In a separate bowl, mix flour, baking powder and sugar. Blend liquid mix into flour mix. Add walnuts and cranberries. Pour into buttered pan. Bake at 350 degrees for about 40 minutes.

Serving Size: 1/14 th

Number of Servings: 14

Recipe submitted by SparkPeople user EUGESPARK.