Salmon Mousse Light bites
Christmas is typically a time for over indulgence which may leave many of us feeling re…
Preparation Time
|
15mins
|
Cooking Time
|
60mins
|
Level
|
Medium
|
Serves
|
12
|
Bites
|
4
|
224g/8oz Self raising flour
1x1/2 level Tsp Mixed spice
112g/4oz Low fat spread
84g/3oz Soft brown sugar
4 level tbsp Mincemeat
112g/4oz Dried apricots chopped
2 Eggs (beaten)
150ml Natural yogurt
For Decoration:
112g/4oz Sugar
150ml Water
4 Orange slices halved
4 Lemon slices halved
4 Glace cherries halved
12 Angelica leaves
Preheat oven to 180ºC/350ºF/Gas mark 4 and grease a 8” cake tin.
Sift together the flour and the mixed spice
Rub in the low fat spread till the mixture resembles fine breadcrumbs. Add sugar, mincemeat and apricots and mix well.
Mix in egg and yogurt. Spoon the mixture into the cake tin and bake on centre shelve for 1 hour until golden brown.
To decorate, dissolve sugar in water and bring to boil. Soak orange and lemon slices in sugar syrup for a few minutes. Drain slices and place on top of cake.
Place a half cherry on each slice and decorate with angelica leaves. Dust with icing sugar.
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