Sunday, January 20, 2013

St Clement's Drizzle Cake

I found this in one of my old weight watcher magazines and I was in a real baking mood this weekend. We were invited to my cousins house for tea this evening so it was the perfect opportunity to get in the kitchen. Yesterday I made the delicious white chocolate florentines. So today was time to try a cake. In reality none of the ingredients in this are actually low fat, but its a sponge without any fat used - so you can get away without telling people its weight watchers. The recipe is for 9 pieces at 5pp per piece (45pp for the whole recipe) - but they are big pieces and you could get away with cutting it into 12 or even 16 and adjusting the pp.

Serves 9
Propoints per serve: 5pp

Calorie controlled cooking spray
150g of caster sugar, plus 1 tbsp
3 eggs
150g self raising flour
1/2 tsp baking powder
Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 1 orange
50g icing sugar
15g sugar flowers

Preheat the over to gas mark 4/180C / 160C fan. Mist an 8in square cake tin with cooking spray and line with parchment.

Whisk the the sugar and the eggs with and electric beater until very thick and pale. Sift in the flour and baking powder and add the lemon and orange zest. Fold in with a flexible spatula trying not to knock out too much air.

Scrape the mixture into the cake tin and bake for 15-20 mins or until golden, risen and firm to the touch.

Mix 1tbsp of caster sugar with the orange juice and 3/4 of the lemon juice . Poke a few holes in the top of the cake and pour over the juice mixture. Leave to soak in the tin for at least 2 hours. 

Sift the icing sugar into a bowl and stir in enough of the remaining lemon juice to make a smooth icing. Turn the cake out of the tin and peel off the parchment. Drizzle the icing over and dot with the sugar flowers. Leave to set and cut into 9 pieces. 

I made my icing far to runny and it just soaked into the cake. I also couldn't find sugar flowers so I used 15g of sugar strands and actually ended up only sprinkling about 5g of them on it. It doesn't look as great as the one in the magazine and I didn't get the lighting very good but it tasted great and went down a treat with everyone. 

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