St. Clement’s Cake - Splenda Sweeteners
Drizzle lemon-Splenda mixture over hot cakes for a zesty topping. Perfect even-sized cakes with an ice cream scoop and boost rise with smart mixing techniques.
Ingredients
- 1 large satsuma or tangerine
- 175 g self raising flour
- 25 g ground almonds
- ½ teaspoon baking powder
- 1 egg
- 75 ml skimmed milk
- 50 g low fat spread, melted
- Slice from a lemon, cut in to 6 wedges
- 5 tablespoons SPLENDA® Granulated
- ½ lemon, zest and juice
- 2 tablespoons SPLENDA® Granulated
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