St. Clement's Cake

6 servings, ready in 40 minutes

Discover this easy, delicious & all-star recipe from the SPLENDA® Brand! This St. Clement's Cake brings life into your kitchen, try it now with SPLENDA® Sugar Alternative, Granulated!

Serves: 6
Preparation time: 20 minutes
Cooking time: 20 minutes

Method

Preheat the oven to 180°C.

Line a muffin tin with 6 papers.

Cut a slice from the satsuma and cut into 6 wedges. Reserve.

Place the remaining satsuma in to a pan of water. Bring it up to the boil and bubble for a few minutes. Discard the water then repeat the process. This will just take away some of the bitterness. Once the satsuma has been boiled twice, cut into wedges, discarding the very top where the stalk would have been. Whizz in a processor until you have a chunky puree.

Place the flour, almonds, baking powder and the SPLENDA® Granulated in a bowl and stir together.

Whisk together the egg, milk and margarine then stir in to the flour along with the satsuma.

Spoon into the cases then top each cake with a wedge of satsuma and lemon.

Bake for 15-20 minutes until springy to the touch.

Stir together the lemon juice and the SPLENDA® Granulated and spoon over the hot cakes. 

Tip: Use an old fashioned ice cream scoop when dividing the cake batter to give you even sized cakes.

Tip: If you have no food processor use an hachoir or simply a large sharp knife. Try to conserve the juice by using a board with a trench around the edge making sure you add everything to the cake mix as it helps with the rise.

 

Ingredients

  • 1 large satsuma or tangerine
  • 175g self raising flour
  • 25g ground almonds
  • ½ tsp baking powder
  • 5 tbsp SPLENDA® Granulated
  • 1 egg
  • 75ml skimmed milk
  • 50g low fat spread, melted
  • Slice from a lemon, cut in to 6 wedges
  • - - - - - - - - - - - - - -
  • For the drizzle
  • - - - - - - - - - - - - - -
  • ½ lemon, zest and juice
  • 2 tbsp SPLENDA® Granulated

Nutrition information

per serving
Energy 183kcal
Fat 7.00g
of which saturates 1.50g
Carbohydrate 24.0g
of which sugars 2.00g
Salt 0.60g

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