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LANCEWOOD PRODUCTS
Chocolate Flavoured Full Cream Cheese Spread
INGREDIENTS
Cake:
300 g seedless clementines
60 g butter, softened
250 ml castor sugar
3 large eggs
5 ml vanilla essence
80 ml canola or sunflower oil
430 ml cake flour
15 ml baking powder

Syrup:
250 ml light brown sugar
7.5 ml cinnamon
80 ml clementine juice
Grated zest of 1 clementine

To serve:
2 x 200 g LANCEWOOD Spread Delight™ Chocolate Full Cream
Spread
Gooseberries
Grated chocolate
METHOD
Cake:
Grease and line a 20 cm x 7 cm deep cake pan or grease a 24 cm
Bundt pan. Preheat the oven to 180°C. Cook the clementines until soft.
Drain and leave to cool. Once cooled, place in a food processor and
process until smooth. Set aside. Mix the butter and castor sugar until
well combined and pale in colour. Add the eggs one at a time and beat
well after each addition. Add the vanilla essence and the oil and beat
until well mixed. Sift together the cake flour and the baking powder. Mix
little by little with the pureed clementines into the creamed mixture until
a smooth batter is formed. Spoon into the prepared pan. Bake for 30 –
35 minutes or until a skewer inserted comes out clean.

Syrup:
Boil the ingredients for the syrup together for 5 minutes. Pour over the
cake as soon as it comes out of the oven. Leave to stand for 15
minutes. Turn out onto a serving plate and leave to cool.
To serve:
Once cooled, spread with LANCEWOOD Spread Delight™ Chocolate
Full Cream Spread and top with gooseberries and grated chocolate.
Sprinkle with cinnamon sugar just before serving (optional).

HINTS & TIPS:
Place the cake pan or Bundt pan on a baking sheet for easy handling.
If using a Bundt pan, serve the LANCEWOOD Spread Delight™
Chocolate Full Cream Spread in a glass or bowl that fits into the
centre of the turned-out Bundt cake, so that each guest can spread
his/her own slice of cake.
Use a stick blender instead of a food processor to puree the
clementines.
Apple sauce is the perfect replacement for oil in baking – use apple
sauce instead of oil for a low fat version.
Make cinnamon sugar by mixing 2.5 ml cinnamon with 60 ml light brown sugar or white sugar.

SERVES: 8
Recipe & image via: Lancewood