Bran, Hazelnut And Oat Slice

100 g/4 oz polyunsaturated margarine
100 g/4 oz Muscovado sugar
2 eggs
2 tablespoons skimmed milk
75 g/3 oz plain wholemeal flour
2 teaspoons baking powder
50 g/2 oz rolled oats
3 tablespoons bran
50 g/2 oz hazelnuts, chopped
Topping:
100 g/4 oz low-fat cream cheese
2 teaspoons sifted icing sugar
3 tablespoons orange juice

Cream the margarine with the sugar in a bowl until light and fluffy. Blend in the eggs and milk. Fold in the flour, baking powder, oats, bran and hazelnuts, blending well.

Spoon and spread evenly into a greased and lined 20 cm/8 inch square shallow cake tin. Bake in a preheated moderately hot oven (190 °C/375 °F, Gas Mark 5) for 20 to 25 minutes until firm and springy to the touch. Allow to cool slightly, then turn out and allow to cool on a wire rack.

To make the topping, beat the cream cheese with the icing sugar and orange juice. Swirl over the cake and.cut into slices to serve.

MAKES about 16