Prep
1 HRBake
45-55 minsServes
20Difficulty
Medium About
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!).
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 2tbsp 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.
TOP TIP
If you fancy a bit of variety on top of the snowy cakes, pop a bit of lemon zest on the icing as well as the orange!
Ingredients – 5 items
1
For the cake
Butter
Softened
Tate & Lyle Caster Sugar
Self raising flour
Eggs
Almonds
Ground
For the syrup
Clementine juice
Fairtrade Tate & Lyle Icing Sugar
For the decoration
Marzipan
Ready-made
Fondant Icing Sugar
Clementine zest
To decorate
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
Halloween is this week, so why not bake up a spooky treat? 🎃👻
These Vegan Halloween Brownies are rich, fudgy, and oh-so-chocolatey 🍫 Made with Tate & Lyle Pure Cane Granulated Sugar for the perfect sweetness, they’re guaranteed to be a hit with every little (and big!) monster around.
Find the recipe via link in our bio.
#HalloweenBakes #VeganBrownies
From Balham to brunch brilliance ✨
@milkcoffeeldn has been redefining mornings since 2012, serving creativity, nostalgia and quality on every plate. Discover how passion and independent suppliers keep them at the top of their game.
#TrustedByTheBest
Part of Trusted by the Best, promoting chosen Tate & Lyle customer bakeries.
#advert | T&Cs in bio
It’s National Baking Week - the perfect time to whisk up something wonderful! Here are 5 top tips to help you bake like a pro:
1️⃣ Read the recipe all the way through first - saving surprises mid-bake and helps everything run smoothly 📖
2️⃣ Room temperature ingredients = smoother batters 🧈
3️⃣ Don’t over mix - keep it light and fluffy! 🍰
4️⃣ Always preheat your oven for an even bake 🔥
5️⃣ Embrace the freeze - save those sweet leftovers for later ❄️
Ready, set, bake! 🧁💛
#NationalBakingWeek #BakingTips
Trick or treat yourself this Halloween with these Salted Caramel Pumpkin Cupcakes 🧁🎃✨ Made with Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar, they’re rich, fluffy, and packed with sweet-spiced flavour - the perfect mix of spooky and indulgent! 🕸️🧡
Bake up a batch and get into the Halloween spirit.
Find the recipe via link in our bio.
#HalloweenBakes #TateAndLyleBakes #SaltedCaramelCupcakes
Cosy season is here 🎃☕✨ Warm up your mornings with the ultimate autumn classic - a Pumpkin Spice Latte made with Tate & Lyle Pumpkin Spice Flavour Beverage Syrup. Smooth, spiced, and perfectly sweet, it’s autumn in a cup! 🍂💛
Make yours at home with our easy recipe via link in bio.
#PumpkinSpiceSeason #TateAndLyleSyrups #CosyVibes
Our Products
View all products
