Hairy Bakers St Clement’s cake Recipe

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30 min


40 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

‘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


  • 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
  • The topping
  • 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


  • 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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