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Snowy Clementine Cakes

Tate & LyleThis recipe for Snowy Clementine Cakes comes from Tate & Lyle. These little cakes are the ideal alternative for those who aren't partial to traditional Christmas fruit cake. A light and moist zesty sponge topped with a thin layer of marzipan and a generous amount of softly set royal icing . . . which is always the best bit!

In February 2008, Tate & Lyle's Granulated White Cane Sugar gained Fairtrade accreditation and now, in time for Christmas, the first three baking products to be certified Fairtrade will be Tate & Lyle Caster Sugar, Icing Sugar and Royal Icing Sugar.

Tate & Lyle's Fairtrade Caster Sugar, Icing Sugar and Royal Icing Sugar are all sourced from Belize, the sugar company's first Fairtrade accredited grower-partner, from whom it has purchased sugar for over 35 years. From traditional Christmas cakes and mince pies to Stollen and gingerbread biscuits, Caster Sugar and Royal Icing Sugar make for the perfect ingredients for essential seasonal baking, now with added "fairness".

Whether looking to bake a time honoured family favourite like a classic Christmas sponge or something a little more adventurous like perfecting the skill of a crisp and crunchy meringue, Tate & Lyle Caster Sugar is sure to get foodies cracking every festive recipe.

Another baking essential for Christmas is Tate & Lyle's Royal Icing Sugar - perfect for making a creamy glace or tempting butter icing - the kind of royal finishing touch that all cakes deserve at this time of the year.

Looking for inspiration? Check out the array of recipes available on Those that are kitchen shy and lacking in culinary inspiration will find all the sweet ideas they need to don an apron and whip up a whole host of festive treats that will also give Fairtrade farmers the perfect gift this Christmas.

Snowy Clementine CakesIngredients for Snowy Clementine Cakes

For the cake:
225g (8oz) butter, softened
225g (8oz) Tat & Lyle Fairtrade Caster Sugar
225g (8oz) self-raising flour
4 eggs
55g (2oz) Fairtrade ground almonds

For the syrup:
4 Fairtrade clementines
2tbsp Tate & Lyle Fairtrade Icing Sugar

For the decoration:
450g (1lb) ready made marzipan
500g pack Tate & Lyle Fairtrade Royal Icing Sugar
Extra clementine zest, to decorate (optional)

How to make Snowy Clementine Cakes

  • Preheat the oven to 180ºC / 350ºF / Gas Mark 4.
  • Base line an 18cm (7") square tin.
  • Place the butter, sugar, flour, eggs and ground almonds into a bowl.
  • Zest three clementines and add to the bowl with the juice of only one clementine, reserve the remaining fruit for juicing later.
  • Beat the cake ingredients together thoroughly with an electric hand whisk until light and fluffy.
  • Pour the cake mix into the tin and bake for 45 - 55 minutes until springy to the touch and cooked through.
  • Leave to cool slightly then prick the cake all over with a skewer or cocktail stick.
  • Juice the remaining fruit and add the 2 tbsp icing sugar to make a syrup.
  • Heat the syrup gently in a small pan or in the microwave.
  • Pour over the cake.
  • Leave to cool completely before cutting into 20 squares.

To decorate:

  • Roll out the marzipan until quite thin (about the thickness of a 50 pence piece), and use to cover each cake.
  • Make the icing according to the pack instructions and ice each cake all over.
  • Spike the icing with a knife for a snowy effect.
  • Leave to set before topping each with a little zest.

Makes 20

Tate & Lyle

Published courtesy of Tate & Lyle