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Hairy Bakers St Clement's cake
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'Oranges and lemons, rang the bells of St Clement's'. Straight from The Hairy Bakers, this St Clement's cake recipe is by Dave Myers and Simon King
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Serves: 12
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Prep time: 30 mins
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Cooking time: 40 mins
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Skill level: Bit of effort
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Costs: Mid-price
Ingredients
The cake- 2 x 23cm Spring Form Cake Tins
- 500g Unsalted Butter (Softened)
- 400g Caster Sugar
- 8 Eggs
- 1 Tsp Vanilla Paste
- 2 Heaped Tsp Baking Powder
- 100g Ground Almonds
- 560g Plain Flour
- Juice of a Lemon
- Zest of Two Lemons
- 3 Tbls Orange Juice
- Zest of an Orange
- 1 Tsp Orange Extract
- 250g Unsalted Butter (Softened)
- 500g Icing Sugar
- 1/2 Tsp Vanilla Paste
- 1 Dessert Spoon Hot Water
- Zest of a Lemon
- 2 Tsp Lemon Juice
- Zest of an Orange
- 1 Tsp Orange Extract
- The Crystallised Oranges and Lemons
- 10 Finely Sliced Slithers of Clementines
- 4 Finely Sliced Slithers of Lemon
- 50g Caster Sugar
Method
- Cream together the butter and the sugar until it goes white (Very Important top tip). Beat in the eggs one by one
- In a separate bowl blend together the flour, almonds, salt and baking powder then fold into the butter and sugar mixture. This is the basic cake mix.
- Divide the cake mixture evenly into two bowls.
- In the first bowl - let's make the Lemon Cake. To the cake mix add the juice of one lemon and the zest of two lemons.
- In the second bowl - let's make the Orange Cake. To the cake mix add the Orange Juice, Orange extract and the zest of an orange.
- Butter the two cake tins and line with silicon baking parchment. Pour the cake mixtures into the two cake tins.
- Bake in a pre heated oven at 180°C for 40 minutes. To test whether the cake is cooked test by pushing a metal skewer into the centre of the cake and if the skewer comes out clean then the cake is cooked.
- Leave to cool in the tins.
- Meanwhile make the toppings and the crystallised fruits.
- Lay the thin slices of oranges and lemons onto a baking tray and cover with a sprinkling of caster sugar.
- Allow to caramelise in a hot oven approx 180°C for about 10 - 15 mins. But keep an eye on them as they burn quickly.
- Remove from the oven when brown flecks appear on the fruit. Remove from the oven and carefully place on a buttered plate and set aside for decoration of your cake. They should be brittle and glossy when cooled.
- Cream together the butter Icing sugar and hot water and fold in the vanilla paste.
- Divide the mixture equally into two separate bowls.
- To the first bowl add the lemon zest and the lemon juice mix thoroughly and this makes the lemon butter icing.
- To the other bowl add the orange zest and the orange extract and stir thoroughly and this is the orange butter icing.
- Cut the top off the lemon cake until it is level then spread generously with the lemon butter icing.
- Sandwich the orange sponge cake on top of this. Coat the top of the cake with the orange butter icing.
- Then arrange your crystallised fruits artistically onto the top of your cake.
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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