St Clements cake

St Clements cake

By
From
Lucy's Bakes
Makes
1
Cooking time
45 mins
Photographer
Jacqui Melville

‘Oranges and lemons say the bells of St Clements’. This delicious cake is made with both lemons and oranges – hence its name. It is so moist that it can be served warm as a pud or cold as a wonderful treat with a good coffee or a cuppa. A dollop of thick cream or crème fraîche is excellent alongside. It keeps well, so make it ahead if you have a special date when you want to serve it. This gorgeous creation is also gluten-free, so is something to be enjoyed by all.

Ingredients

Quantity Ingredient
3 large eating oranges
2 lemons
6 eggs
250g caster sugar
275g ground almonds
7g gluten-free baking powder
icing sugar, for dusting

Method

  1. Preheat the oven to 180°C. Line a 20 cm round, deep cake tin with baking paper.
  2. Cook the oranges and lemons in a pan of boiling water for 40 minutes, until they are bloated and soft.
  3. Remove from the water, cool a little if you need to, then cut in half and remove any pips.
  4. Put the whole oranges and lemons (peel, pith and all) into a food processor, or into a bowl and use a hand blender, to whizz the fruit to a smooth pulp.
  5. Add the rest of the ingredients. Mix to a thick batter and pour it into the prepared tin.
  6. Bake for 45 minutes to 1 hour, until the cake is risen and springy to the touch, or a cocktail stick inserted in the centre comes out clean.
  7. Cool slightly in the tin, then turn out, dust with icing sugar and serve warm with thick cream or custard as a pud or allow to cool completely in the tin before turning out, dusting with icing sugar and serving.

Note

  • This recipe is vegetarian and gluten-free.

Tip

  • This cake can also be made in a 20 x 30 cm shallow baking tin for a great picnic treat as it travels really well.

What the the testers say

  • MARGARET LEE – ‘I used to do something very similar in a pastry case but it’s better as a cake. I cooked this for a dinner party for a coeliac friend.’

    TOM ROBERTS – ‘I loved it and it was so simple to make.’

    HELEN WOOLDRIDGE – ‘An excellent cake for gluten-free guests in the chalet and it lasts a long time kept in the fridge.’
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