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Low sugar St Clement’s cake recipe

38 ratings

This pretty low sugar cake recipe is perfect for any celebration or special occasion, using Stevia to replace the sugar. The fruity sponges are sandwiched with creamy citrus icing and a drizzle of tangy orange curd for a treat everyone can enjoy. See method

Serves 10
35 mins to prepare and 45 mins to cook
279 calories / serving
Healthy

Ingredients

butter, for greasing
6 medium eggs, separated
20g Stevia sweet low calorie granulated sweetener
75g wholemeal plain flour
100g ground almonds
2 tsp baking powder
2 oranges, zested
1 lemon, zested
175g (about 2 medium) carrots, grated

For the orange curd

1 orange, zested and juiced
15ml freshly squeezed lemon juice
75g dairy-free sunflower spread
1 egg
2 egg yolks
3-4 tbsp Stevia sweet low calorie granulated sweetener, to taste

For the icing

225g reduced-fat soft cheese
1 orange, zested
1 lemon, zested
1-2 tbsp Stevia sweet low calorie granulated sweetener

Each serving contains

Energy
1165kj
279kcal 14%
Fat
19g 28%
Saturates
5g 26%
Sugars
3g 3%
Salt
0.5g 9%

of the reference intake
Carbohydrate 16.2g Protein 11.2g Fibre 2.3g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 18cm sandwich tins. Whisk the egg whites in a large grease-free bowl until stiff, then whisk in half the Stevia. In another bowl, whisk the egg yolks with the remaining Stevia until thick and creamy – this will take about 5 mins.

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Spoon the whisked yolks onto the whisked whites and add the remaining cake ingredients. Carefully fold everything together, trying to retain as much air as possible. Divide the mixture between the tins and bake in the oven for 30-35 mins until lightly golden and firm to the touch. Cool for 10 mins, then turn out onto wire racks to cool completely.

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Meanwhile, make the orange curd. Put the orange and lemon juice, orange zest and sunflower spread in a small heatproof bowl. Sit the bowl over a pan of barely simmering water and heat until melted together. Meanwhile, beat the egg and egg yolks together.
Add the eggs to the melted juice mixture and heat, stirring, until the mixture thickens – this should take 3-4 mins. Remove the bowl from the heat and stir in Stevia to taste. Cover the top of the curd with clingfilm to prevent a skin forming and leave to cool completely.
For the icing, mix the soft cheese with the orange and lemon zest until smooth and add Stevia to taste.
Spread half of the soft cheese icing onto one cake layer and put on a serving plate. Spoon over half of the orange curd, spreading gently to reach the edge of the cake. Carefully sandwich the 2 cakes together and gently spread the remaining soft cheese icing on top. Drizzle with the remaining curd to decorate, then slice to serve.