St. Clement’s Cake

Ring-a-ding-ding! Here’s my version of this fruity bake. It’ll certainly ring a few bells. Not only is it moist, fruity, sweet and tangy, it’s also quick and easy to make.

Serves: 10 – 12

Time: About an hour + cooling, then 10 minutes to add the syrup and about 20 minutes for the topping

Level: Quite easy

Tins: 1 x 20cm/8” loose bottomed round cake tin

Ingredients

For the cake

  • 175g/6oz unsalted butter, softened (or use Stork)
  • 75g/2.5oz plain flour (all purpose)
  • 1 tsp baking powder
  • 150g/5.5oz caster sugar
  • 1 – 2 lemons
  • 1 – 2 oranges
  • 3 medium eggs
  • 150g/5.5oz ground almonds
  • 125g/4.5oz plain or Greek yoghurt

For the syrup

  • 100g/3.5oz caster sugar
  • About 20ml/0.75fl oz each of lemon juice and orange juice

For the Topping

  • 250g/9oz mascarpone or full fat cream cheese
  • A very small amount of orange or lemon juice
  • 30g/1oz icing sugar
  • grated zest of an orange or a lemon or both

Method

1. Preheat the oven to 170C / fan 150C / 325F / Gas 3. Grease and base line the tin, then dust lightly with flour.

2. Sift and weigh the flour and baking powder into a bowl. Set aside.

3. In a large bowl, cream together the softened butter and 150g sugar. Grate and stir in the zest of half a lemon and half an orange. (or use whole lemon and whole orange for extra tanginess, but save some for later.)

4. Add the eggs one at a time, beating well after each addition. Also add 1 tsp of the measured flour with each egg, to avoid curdling.

5. Add in the rest of the flour and baking powder plus the ground almonds. Fold these dry ingredients into the wet mixture gently, using a large metal spoon.

6. Carefully stir in the juice of half a lemon (about 20ml) and half an orange (about 30ml) plus the yoghurt.

7. Pour the mixture into the prepared tin. Level the surface then bake for about 40 minutes. Check by inserting a skewer into the middle of the cake. When it comes out clean the cake is done. Leave in the tin for 10 minutes then turn out onto a wire rack to cool further.

8. For the syrup, heat the sugar and juice in a small saucepan, stirring regularly. Prick the cake all over then brush the syrup over the top and sides.

9. For the topping, mix together the mascarpone and/or cream cheese, a little juice* and icing sugar. Decorate with the zest. Place in fridge for half an hour to “firm it up” if necessary.

*Use very sparingly and aim for a thick but spreadable topping.