Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
22
High
Nutrition per serving
Calories258.5 kcal (13%)
Total Fat13.1 g (19%)
Carbs32.8 g (13%)
Sugars21.4 g (24%)
Protein3.1 g (6%)
Sodium300.9 mg (15%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat the oven to 170C. Check the rack is in the centre of the oven. Cream the margarine/butter with 175g caster sugar until really light and creamy. Takes about 4 minutes in a stand mixer. Add the beaten egg gradually, dribble by dribble. Then add the zest and the milk. Worry not if the mixture curdles. Fold in the flour with a metal spoon, pour into your tin, level with the back of a spoon and bake for 20 – 25 minutes until golden on the top and a skewer comes out clean from the middle. Leave to cool on a wire rack still in the tin and then make the sugar syrup by boiling the juice of 3 clementines with 50g of caster sugar for about 2 minutes until the sugar dissolves and it’s bubbling away. Poke holes in your cake with a skewer and pour the syrup over the top. Leave to cool before you cut.
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