St Clement's Cake
This recipe for St Clement's Cake comes from Cathy Bramley's The Lemon Tree Café, a fictional story of love and the secrets of the past set against the backdrop of a little Italian café that lends the title its name. The book includes a section of recipes from the café, including this wonderful St Clement's Cake packed with apt citrus flavours.
Oranges and lemons, say the bells of St Clement’s…
This cake works brilliantly as a cake or as a pudding and looks so impressive that you get loads of ‘oohs’ and ‘ahs’. And to top it off, it’s really easy to make. If you want to make it gluten free, check the details of your baking powder before adding.
|380g||of fruit made up of 1 lemon and roughly 3 or 4 clementine oranges|
|225g||golden caster sugar|
|1 tsp||baking powder|
You will need: a food processor.
Remove any remnants of stalk from the fruit, place in a saucepan, cover with cold water and boil for two hours. Drain and discard the water. Cut fruit into quarters and remove the pips. Then put the lot into a food processor and blitz until really smooth (I often do this the day before making the rest of it).
Grease a 9” springform cake tin really well and preheat the oven to 190oC (gas mark 5/ 375oF).
Beat the eggs in a mixing bowl, add the sugar, almonds and baking powder and mix until everything is incorporated. Then add in the orangey puree and stir thoroughly. Tip the mixture into the tin and bake in the oven until a skewer inserted into the middle comes out clean. It will take roughly an hour, depending on your oven.
Enjoy warm or cold with a dollop of crème fraiche and a small glass of dessert wine.