Orange cake

Preheat the oven to 180 ºC. Spray a shallow, round 20 cm cake tin with non-stick spray and dust with flour.
Beat the butter and sweetener together until pale and fluffy. Add the egg and rind, beating well (the mixture will separate slightly). Add the nuts.
Sift together the dry ingredients and add 30 ml (2 T) to the butter mixture.
Beat well and beat in half the orange juice. Beat in the remaining dry ingredients, alternating with the remaining orange juice.
Turn the batter into the prepared cake tin, spreading evenly. Tap lightly to remove large air bubbles and bake for about 15-20 minutes until done.
Cool the cake in the cake tin before running a knife around the edge to loosen. Turn out carefully and cool on a wire rack.
Recipe makes 1 small single-layer cake.