Recipe
for :
 This
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 www.tasteandsmile.co.uk
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.
 Ingredients
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.
- 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
www.tasteandsmile.co.uk
Published
courtesy of Tate & Lyle
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