- The winner of the Great British Bake Off 2016 creates a brand-new bake
- Recipe inspired by the new Fanta Orange recipe which has 30 per cent less sugar
16 May 2017: Candice Brown has put her celebrated baking skills to the test to mark the transformation of Fanta Orange, which now contains a third less sugar, and has a whole new look.
To celebrate the new recipe, Candice has teamed up with Fanta to create a delicious bake inspired by the new Fanta recipe. The winner of the Great British Bake Off 2016 has created a delicate Citrus and Blueberry Drizzle Cake with a unique Fanta twist. The new recipe is lower in sugar than Candice’s standard drizzle cake and is a new twist on a classic, showing that you can reduce sugar without compromising on taste.
Commenting on the Fanta-inspired recipes, Candice Brown said, “I’m a Fanta fan, so I was excited to team up with Fanta Orange to make a brand-new bake, especially as there was a challenge – reduce the sugar without compromising on the taste. I love creating new recipes, and using Fanta Orange like this gave the bake that special twist…just like the new bottle design!”
At the event, Candice revealed her new bake whilst leading guests in an exclusive workshop to create their very own lower sugar Fanta Orange and Blueberry Drizzle Cake. Containing the new Fanta Orange recipe, which will hit shelves this month and now contains a third less sugar compared to before – down to 4.6g per 100ml from 6.9g sugar per 100ml.
As well as a new recipe, the brand also has a new look and logo across the entire range designed to reflect Fanta’s fruity, fun and vibrant nature and is complemented by a new spiral bottle.
Aedamar Howlett, Marketing Director, Coca-Cola Great Britain said: “We know that lots of our consumers are looking to reduce their sugar intake and we’ve been working hard to reduce the sugar in Fanta even further, without compromising on the taste. We’ve tested the new recipe extensively and Fanta drinkers have told us it’s the best Fanta taste yet1.”
Candice Brown’s Fanta Citrus & Blueberry drizzle cake
115g self-raising flour
1 tsp baking powder
115g unsalted butter, softened
115g golden caster sugar
Zest of 1 lemon
Zest of 1 orange
50ml Fanta Orange
150g blueberries plus 1 tsp self-raising flour
100ml Fanta Orange
Juice of one lemon
Juice of one orange
50g icing sugar
2-3 tsp Fanta Orange
Couple of drops of orange food gel
2 sprigs lemon thyme
Zest of 1 orange
- Preheat the oven to 160°C fan. Grease a 2lb loaf tin or 2ltr Bundt tin and line
- Sift the flour and baking powder into a large bowl and add the soft butter and 115g of the caster sugar and the 2 eggs.
- Grate the zest from the lemon and orange into the bowl. Add the Fanta and mix together with a hand held or free standing mixer just until smooth and light (take care not to overmix when combined and smooth stop beating
- Toss the blueberries in the flour then Fold in the blueberries
- Pour the mixture into the tin. Bake for 45–50 minutes until a skewer poked into the middle of the cake comes out clean (avoid skewering a blueberry). Remove from the oven and set aside to cool slightly while you make the syrup.
- Squeeze the juice from the lemon and orange you zested and pour into a small saucepan. Add the Fanta. Set over a medium heat and stir until the juice has reduced by 1/3 to make a syrup.
- Using a skewer, poke holes all over the top of the still warm cake, then slowly pour the Fanta syrup- all over the surface so it penetrates right through the sponge. Leave to cool fully.
- Add a few drops of Fanta into a small bowl and stir in enough icing sugar to make a smooth, runny icing add the orange colouring
- Once the loaf is cold, drizzle over the icing and top with fresh blueberries and orange zest
Nutritional info per serving, based on 8 servings:
With glaze and icing: Fat: 11.6g, Carbs: 39.6g, Protein: 3.3g, Calories: 273Kcal, Sugars: 27.5g
With glaze, but without icing: Fat: 11.6g, Carbs: 32.9g, Protein: 3.3g, Calories: 246Kcal, Sugars: 21g
1Tested amongst 200 Fanta drinkers in a blind taste test in the UK, Ipsos December 2016.