I think a good St Clement’s Cake is my favourite cake ever. I realise I probably say that about every cake I make but let us ignore that, and for today St Clement’s Cake is my favourite.
This is a Jamie Oliver recipe and it turned out beautifully. Yes I realise how terribly sloppy my icing is and let me tell you – it got a lot messier after this picture but thankfully the rim of the cake stand stopped a river of sticky white icing flowing through my kitchen. It’s Jamie’s fault. He says to let it to drizzle down the sides, I just wasn’t expecting it to drizzle quite so much…
If you love oranges and lemons, then you’ll love this. J0king aside, I think this really would come in my Top 10 of Cakes in the Universe if I were ever to make such a list (*makes mental note to blog this in the future*) and it’s incredibly easy to make.
St Clement’s Cake
125g softened unsalted butter
225g golden caster sugar
4 large free-range eggs
1 large orange
200g ground almonds
100g self raising flour
For the icing;
225g icing sugar
Preheat over to 180c/gas mark 4. Grease a 20cm loose-bottomed springform tin and line the base.
In a large mixing bowl (or stand mixer) beat the butter with 125g of the caster sugar until it is light and creamy, then beat in the eggs one at a time. Finely grate in most of the orange zest but keep some small scrapings of the zest back in a bowl and cover with clingfilm. Fold in the ground almonds and sift in the flour. Mix gently to combine everything and then spoon the batter into the cake tin.
Bake in the oven for around 30 minutes or until rise and lightly golden. Check the cake is cooked by inserting a skewer into the centre. If it comes out clean the cake is cooked. If the skewer does not come out clean, leave the cake to cook for a couple more minutes. Leave to cool slightly in the tin whilst preparing the syrup.
Take the remaining 100g of caster sugar and place into a saucepan with the juice of the zested orange. Place over a medium heat for a couple of minutes until the sugar has completely dissolved. Whilst the cake is still hot, take a cocktail stick and poke lots of little holes in the top and then pour the syrup all over it. Once the syrup has been completely absorbed, take the cake out of the tin and place onto a wire cooling rack. Leave to cool completely.
To make the icing, sift the icing sugar into a bowl and grate in the lemon zest, keeping back a few gratings to add to the reserved orange zest. Squeeze the lemon juice into the icing sugar and mix. Add more juice or a dash of water if needed until you reach a drizzling consistency. Keep to one side until the cake has completely cooled.
Transfer cake to a serving plate or cake stand and pour the lemon icing over the top allowing it to drizzle down the sides of the cake. Spring the reserved orange and lemon zest on to the top of the cake and serve.
Sit back, put your feet up and enjoy a large wedge with a pot of a tea.