Our monthly columnist shares her baking secrets with recipes just like Nana used to make. This month: St Clements Cake
This tangy, moist cake is aptly named after the bells in the nursery rhyme – Oranges and Lemons. A great favourite with anyone who loves citrus flavours, this cake is easy to make, although takes a little patience whilst waiting for it to cook and your kitchen fills with the delicious aromas. Once cooled and sliced I guarantee it will not last long. Why not make it as a lovely afternoon treat on Mothering Sunday – it will not disappoint.
Ingredients:
- 175g butter (or soft margarine)
- 175g caster sugar
- 3 medium eggs, beaten
- 175g self raising flour
- grated rind of 1 orange
- grated rind of 1 lemon
- For the syrup:
- Juice of 2 lemons
- 115g caster sugar
Method
Pre-heat oven to 180°C/160° Fan/350°F/Gas 4
Grease a 2lb loaf tin
Beat the butter and sugar together until light and fluffy
Gradually beat in the eggs
Fold in the flour together with the orange and lemon rinds
Spoon mixture into the cake tin and bake in the oven for 1 ¼ – 1 ½ hrs until set in the centre, risen and golden
Leave cake to cool slightly in the pan whilst making the syrup
Make syrup by gently heating the sugar and lemon juice until the sugar has melted, boil for 15 seconds. Pour the syrup over the cake
Leave cake to cool completely before turning out ready to slice….Mmmmm!