My Nan's St. Clement's cake

Serves 12

  • 125 g unsalted butter, softened, plus extra for greasing

  • 225 g golden caster sugar

  • 4 large free-range eggs

  • 1 large orange

  • 200 g ground almonds

  • 100 g self-raising flour

  • For the lemon icing:

  • 225 g icing sugar

  • 1 lemon

This cake reminds me of my nan, and also of some of the older customers who used to come into my parents' pub. The old dears would come up to the bar and ask for a half pint of Guinness for themselves and a St Clement's for the wife, which is a simple orange juice and lemonade combo. It's named after that nursery rhyme we all grew up singing, which I've realized is actually quite a sinister song about owing people money and chopping off heads! But putting that aside, this cake is as sweet and lovely as you'd want it to be. The icing that seeps into the sponge adds flavour, and once the top layer firms up it becomes a sherbety, citrusy delight. If you really smother the cake well, it will help to keep it nice and moist for quite some time. This recipe also makes the sweetest little cupcakes.



Preheat your oven to 180°C/350°F/gas 4. Grease a 20cm loose-bottomed springform cake tin with a knob of butter, then line the base with greaseproof paper. Beat the softened butter with 125g of the caster sugar until it's light and creamy, then crack in the eggs, one at a time, beating each one in well before adding the next. Finely grate in most of the orange zest, keeping back a few scrapings of the zest in a clingfilm-covered bowl. Fold in the ground almonds and sift in the flour. Mix and gently combine everything, then spoon the cake batter into your prepared tin and bake in the oven for about 30 minutes, or until risen and lightly golden. To check that the cake is cooked through, poke a skewer or cocktail stick into the centre of the sponge. If it comes out clean, it's done; if not, cook it for a few more minutes. Leave to cool for a few minutes in the tin while you make the orange syrup.



Put the remaining 100g of caster sugar into a pan and add the juice of the zested orange. Place the pan on a medium heat for a few minutes, or until the sugar has dissolved. While the cake is still hot, poke lots of little holes in the top with a cocktail stick and pour the syrup all over it. Once all the syrup has been absorbed, move the cake to a wire rack to cool completely.



To make the icing, sift the icing sugar into a bowl and grate in most of the lemon zest. Keep back a few gratings, add them to the bowl of reserved orange zest, and cover again with clingfilm. Squeeze the lemon juice over the icing sugar and mix, adding more juice if needed until you get a good drizzling consistency. Keep aside until the cake has completely cooled, then transfer it to a serving plate and pour that lemony icing all over the top, letting it drizzle down the sides. Sprinkle over the reserved

orange and lemon zest, and serve.

Nutritional Information

My Nan's St. Clement's cake

A classic lemon cake recipe

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This cake is as sweet and lovely as you’d want it to be. The icing seeps into the sponge to add flavour and the top layer becomes a sherbety, citrusy delight.
Serves 12
50m (plus cooling time)
Super easy
Method

This cake reminds me of my nan, and also of some of the older customers who used to come into my parents' pub. The old dears would come up to the bar and ask for a half pint of Guinness for themselves and a St Clement's for the wife, which is a simple orange juice and lemonade combo. It's named after that nursery rhyme we all grew up singing, which I've realized is actually quite a sinister song about owing people money and chopping off heads! But putting that aside, this cake is as sweet and lovely as you'd want it to be. The icing that seeps into the sponge adds flavour, and once the top layer firms up it becomes a sherbety, citrusy delight. If you really smother the cake well, it will help to keep it nice and moist for quite some time. This recipe also makes the sweetest little cupcakes.

Preheat your oven to 180°C/350°F/gas 4. Grease a 20cm loose-bottomed springform cake tin with a knob of butter, then line the base with greaseproof paper. Beat the softened butter with 125g of the caster sugar until it's light and creamy, then crack in the eggs, one at a time, beating each one in well before adding the next. Finely grate in most of the orange zest, keeping back a few scrapings of the zest in a clingfilm-covered bowl. Fold in the ground almonds and sift in the flour. Mix and gently combine everything, then spoon the cake batter into your prepared tin and bake in the oven for about 30 minutes, or until risen and lightly golden. To check that the cake is cooked through, poke a skewer or cocktail stick into the centre of the sponge. If it comes out clean, it's done; if not, cook it for a few more minutes. Leave to cool for a few minutes in the tin while you make the orange syrup.

Put the remaining 100g of caster sugar into a pan and add the juice of the zested orange. Place the pan on a medium heat for a few minutes, or until the sugar has dissolved. While the cake is still hot, poke lots of little holes in the top with a cocktail stick and pour the syrup all over it. Once all the syrup has been absorbed, move the cake to a wire rack to cool completely.

To make the icing, sift the icing sugar into a bowl and grate in most of the lemon zest. Keep back a few gratings, add them to the bowl of reserved orange zest, and cover again with clingfilm. Squeeze the lemon juice over the icing sugar and mix, adding more juice if needed until you get a good drizzling consistency. Keep aside until the cake has completely cooled, then transfer it to a serving plate and pour that lemony icing all over the top, letting it drizzle down the sides. Sprinkle over the reserved
orange and lemon zest, and serve.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 398 20%
  • Carbs 45.2g 20%
  • Sugar 39g 43%
  • Fat 20.1g 29%
  • Saturates 6.7g 34%
  • Protein 7.7g 17%
Of an adult woman's guideline daily amount

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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