Try this St Clements Slice recipe, or contribute your own.
Suggest a better descriptionPlace a large piece of non PVC cling film into a 1kg (2lb) loaf tin, sufficient to cover the insides of the tin. Remove the zest from both oranges, put aside. Squeeze the juice from one orange and pour onto a large plate. Dip 9 sponge fingers briefly into the juice then lay on the base of the tin. In a food processor mix together the mascarpone, with the zest and juice of the other orange, also the zest of one lemon and the juice of two. Add the sifted icing sugar. Pour the mixture into the tin. Dip 11 sponge fingers in the orange juice and lay on the top. Cover with cling film and refrigerate for 2-3 hours. To serve, turn upside down onto a plate and decorate with piped cream or creme fraiche and chocolate leaves. NOTES : A quick and easy to make tangy dessert.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 6 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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