Name: St. Clement’s Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 large satsuma or tangerine; 175 g self raising flour; 25 g ground almonds; ½ teaspoon baking powder; 1 egg; 75 ml skimmed milk; 50 g low fat spread, melted; Slice from a lemon, cut in to 6 wedges; 5 tablespoons SPLENDA® Granulated; ½ lemon, zest and juice; 2 tablespoons SPLENDA® Granulated

St. Clement’s Cake

St. Clement's Cake

Makes6 servings
Prep Time20 min
Cook Time20 min
Total Time40 min
Calories183
Made withSplenda Granulated Sweetener

Ingredients

1 large satsuma or tangerine
175 g self raising flour
25 g ground almonds
½ teaspoon baking powder
1 egg
75 ml skimmed milk
50 g low fat spread, melted
Slice from a lemon, cut in to 6 wedges
5 tablespoons SPLENDA® Granulated

For the drizzle

½ lemon, zest and juice
2 tablespoons SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy183 kcal234.62%
Total Fat7.00 g8.97%
of which saturates1.50 g0.55%
Total Carbohydrate24.0 g8.73%
of which sugars2.00 g0.73%
Salt0.60 g0.22%

Instructions

1

Preheat the oven to 180°C.

2

Line a muffin tin with 6 papers.

3

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

4

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.

5

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

6

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

7

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

8

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

9

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

Tip 1
Use an old fashioned ice cream scoop when dividing the cake batter to give you even sized cakes.

Tip 2
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.

Made with