Recipe St Clements Cake

Preheat oven to 180C. While the cake is cooking place the lemon and orange juice in a saucepan bring to the boil and allow to reduce in quantity to about 3 tablespoons.


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Light and delicious St Clements cheesecake brings digestive biscuits oatcakes oranges and honey together to make one mouth-watering dessert with a guilt-free element as it uses low-fat spread and 0 fat greek yogurt.

Recipe st clements cake. Beat the butter and caster sugar in an electric mixer on medium speed for 4-5 minutes until theyre light and fluffy. Put the egg whites in a large bowl and whisk until they form stiff peaks. Put the tin in the oven and bake for 45 minutes.

Preheat the oven to 180Cgas 4. Make this cheesecake in advance and leave to set overnight. Whisk the egg whites in a large grease-free bowl until stiff then whisk in half the Stevia.

Spoon the cake mixture into your prepared loaf tin. Place the superfine sugar butter and zest of the lemon and orange in a bowl and beat together until pale and creamy. Grease and line the bottom of 1 large loaf pans or 2 small loaf pans.

Place two oranges in a saucepan of cold water and set over a high heat. Bake in the oven for about 45 minutes for a large cake or 30 minutes for the smaller cakes until they are golden and a skewer comes out clean when inserted into the centre of the cake. Preheat the oven to gas 4 180C fan 160C.

Preheat the oven to 180oCfan 160oCgas 4. 4 Place in the oven and bake for 10-15 mins or until the cakes are golden and a skewer inserted in the middle comes out clean. Grease a 20cm loose-bottomed springform cake tin with a knob of butter then line the base with greaseproof paper.

Then add the icing sugar to form a thick syrup. Heat the oven to 180 degrees centigrade350 degrees Fahrenheit gas mark 4 and grease and line 2 sponge tins. Heat gently with the lid off until the liquid is reduced by half.

In another bowl whisk the egg yolks with the remaining Stevia until thick and creamy this will take about 5 mins. While the cake is baking put the juice from your orange and your lemon in a small saucepan. 2 Put the cake ingredients into a large bowl and beat well for 2 minutes or use a food processor until the mixture is well-combined and smooth.

Beat the softened butter with 125g of the caster sugar until its light and creamy then crack in the eggs one. Beat in the eggs a little at a time then fold in the flour and add the orange juice. Preheat the oven to 180 C Gas 4.

Preheat your oven to 160C. Butter and flour a 24cm bundt tin. Grease and line the base of 1 large 900g or 2 small 450g loaf tins.

Line the bottom and sides of a 23cm springform cake tin with baking parchment. Tip the flour baking powder bicarbonate of soda and salt into a bowl and whisk them together for 1 minute then set the bowl aside. Gradually whisk in half the caster sugar then whisk for 1 minute.

Once boiling turn the heat to low and cook gently for 1½ hours. Place the caster sugar butter and lemon and orange zest in a bowl and. Preheat your oven to 180C350Fgas 4.

Grease and line 2 x 18cm sandwich tins. Drain well then cut in half and remove the seeds before puréeing until smooth. Add the milk and then beat in the eggs one at a time with a spoon of flour to prevent the mixture from curdling.

3 Spoon the cake mixture evenly between the muffin cases. Cream the butter when soft add the caster sugar and beat until pale and fluffy. Finely chop the fruits in a food processor or blender or with a large knife.

Add the orange zest.


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