2.5 Syn a slice Orange and Almond Cake | Slimming World

This 2.5 Syn a slice Orange and Almond Cake is one of the easiest and most impressive cakes we’ve tried yet. And believe me when I say, we’ve tried a lot.

2.5 Syn a slice Orange and Almond Cake

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

This cake is incredibly moreish and moist, and for only 2.5 syns a slice it’s perfect on the Slimming World Extra Easy Plan.

Many of the Slimming World friendly cakes that we’ve tried have been incredibly eggy, but not this one. Yes, it’s slightly higher in syns than some other cakes, but it’s definitely worth it! Perfect with a cup of tea or coffee!

Fancy to trying some other cake recipes?

Here’s some of our most popular ones:

What is Sukrin?

We use Sukrin 1 which is an all-natural granulated stevia sweetener alternative to white sugar with zero calories. You can grab Sukrin 1 over on Amazon UK.

2.5 Syn a slice Orange and Almond Cake

We also use Sukrin Gold which is an all-natural granulated stevia sweetener alternative to brown sugar with zero calories. You can also grab Sukrin Gold over on Amazon UK.

2.5 Syn a slice Orange and Almond Cake

Sukrin Gold doesn’t have that strange after taste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to sugar – which makes it really easy to substitute in recipes like this 2.5 Syn a slice Orange and Almond Cake.

2.5 Syn a slice Orange and Almond Cake

If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.

That being said you don’t have to use Sukrin – there are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Avocado or Coconut Oil flavours are ideal for this 2.5 Syn a slice Orange and Almond Cake recipe.

Frylight Find Out More

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2.5 Syn a slice Orange and Almond Cake

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2.5 Syn a slice Orange and Almond Cake

Votes: 7
Rating: 4.57
Rate this recipe!


Prep Time

Cooking Time

portions 15 minutes 30 minutes



Slimming World 

75kcal 2

Smart Points (Flex/Freestyle)



Per portions Per portions Per portions
Please Note - If portions are changed, then points/values will not change and will need to be worked out by yourself. We're working on this!
Please don't take a screenshot. These recipes are updated often!
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  1. Preheat the oven to 190°C. Spray a 9in cake pan with Frylight cooking spray and line the base with baking parchment
  2. In a one bowl, whisk the eggs, almond extract and 60g of sweetener until the mixture is thick and leaves a trail. This will take quite a while but be patient
  3. In another bowl, mix together the flour, baking powder, and ground almonds and fold into the egg mixture with a metal spoon. Stir in half of the orange zest
  4. Spoon this mixture into the prepared cake pan, place in the oven, and bake for 25–30 minutes or until the cake has risen and is just firm to the touch (Insert a skewer and if it comes out clean the cake is ready)
  5. While you're waiting for the cake to cook heat up the orange juice, remains zest and remaining 15g of sweetener until it's dissolve
  6. When the cake is cooked pour half of the syrup mixture over the top and leave the cake in the pan for 10 minutes
  7. Remove from the cake pan and allow to cool completely on a cooling rack
  8. When cool, cut into 12 portions, and serve with a little of the remaining syrup drizzled over the top

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.


Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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  1. Looks absolutely amazing! Will have to get hold of the sukrin and granulated sweetener… Where you do you buy them?

    1. Hi Clare,
      You can get the Sukrin Gold from Amazon, I’ve added the link to the recipe. Sukrin also do a natural granulated sweetener and an icing sugar which are great alternatives too. Both available on Amazon.

  2. Hi, cant wait to try this, looks amazing & a proper cake, as most the “SW cake recipes” ive tried are all like soufflés,
    What size cake tin do you use?

  3. I want to try this this morning it looks so yummy! Just a quick question, I can’t find when I’m supposed to put the almond extract in. I’m assuming it goes in with the egg mixture? Thanks!

  4. Very confused about the quantity of sweetener as it doesn’t correspond to the instructions! Having a bash at it anyway as I cobbled it together before and it was delicious!!!!

    1. Hi Helen
      Thank you for bringing this to our attention. I think there may have been a glitch during a recent recipe edit.
      The recipe has now been amended and should be much clearer.

  5. Would this cake once made, be suitable to freeze as I don’t have time to make the day it’s required or does it keep ok as I could make the day before?? Thanks

    1. Hi Nikki
      The cake would keep in an airtight container for 48hrs. We haven’t tried freezing this one, which is why it hasn’t been given a freezer symbol. 🙂

  6. I love your recipes pinch of nom but this one is waaaaaay too sweet! 60g of sweetener? Is that right? All I can taste is sweetener.

    1. Hi Amy
      We’ve used Sukrin Gold in this recipe, as it doesn’t have that strange aftertaste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to sugar. Powdered sweeteners weigh much less, so you’ll need to use less. 60g Sukrin works out at 4 tbsps. You could try adjusting the amount of your chosen sweetener, which should help. 🙂

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Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!