Preheat the oven to 180°C.
St. Clement’s Cake
St. Clement's Cake
- Makes6 servings
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
- Made withSplenda Granulated Sweetener
- 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%
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.
Use an old fashioned ice cream scoop when dividing the cake batter to give you even sized cakes.
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.