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  • 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
  • 2 eggs
  • 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
  1. Preheat oven to 180°C.
  2. Lightly spray a loaf tin. Combine flour, sugar and sultanas in a mixing bowl.
  3. In another bowl mix remaining ingredients.
  4. Add wet ingredients to dry, stir and spoon into tin.
  5. Bake for 35-40 minutes until cooked and golden.
  6. Turn onto wire cooling rack.
  7. When cool, spread with ricotta topping.
  8. Store in refrigerator.

Topping: 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.

Storage Suggestions

Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Mixing bowl
  • Grater/Zester
  • Orange juicer
  • Loaf tin
  • Medium-sized bowl
  • Spoon
  • Wire rack
  • Spatula



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

87g Quantity per serving Quantity per 100g
Energy 886kJ 1016kJ
Protein 5.5g 6.3g
Fat, total 3.6g 4.2g
— Saturated 1.3g 1.5g
Carbohydrate 38.7g 44.4g
— Sugars 19.2g 22.0g
Fibre 1.8g 2.0g
Sodium 242mg 277mg