St Clements Cake


Serves 6

Preparation Time 20 mins

Cooking Time 20 mins


  • 1 large satsuma or tangerine
  • 175g self raising flour
  • 25g ground almonds
  • ½ tsp baking powder
  • 5 tbsp Splenda
  • 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®


  1. Preheat the oven to 180°C/gas mark 4.
  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 in to wedges, discarding the very top where the stalk would have been. Whizz in a processor until you have a chunky purée.
  5. Place the flour, almonds, baking powder and SPLENDA® in a bowl and stir together.
  6. Whisk together the egg, milk and margarine the stir in to the flour along with the satsuma.
  7. Spoon into the cases then top each cake with a wedges of satsuma and lemon.
  8. Bake for 15-20 minutes until springy to the touch.
  9. Stir together the lemon juice and SPLENDA® 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 e everything to the cake mix as it helps with the rise.

Nutritional information

Nutrition Information
(typical values)

Per serving

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