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My Nan's St. Clement's cake
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Total Time:
50 minutes
Deliciously nostalgic citrus cake with flavorful icing, staying moist for days. Perfect for cupcakes too!
Ingredients:
  • 125 g unsalted butter softened, plus extra for greasing
  • 225 g golden caster sugar
  • 4 large eggs
  • 1 large orange
  • 200 g ground almonds
  • 100 g self-raising flour
  • 225 g icing sugar
  • 1 lemon
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Grease a 20cm loose-bottomed springform cake tin with butter and line the base with greaseproof paper. Beat softened butter with 125g caster sugar until light and creamy. Add eggs one at a time, incorporating each well. Grate in most of the orange zest. Fold in ground almonds and sifted flour. Spoon batter into the tin and bake for about 30 minutes until golden and risen. Test doneness with a skewer. Let cool in the tin while making the orange syrup. Heat 100g caster sugar and zested orange juice until sugar dissolves. Poke holes in the cake and pour hot syrup over. Cool on a wire rack. For the icing, sift icing sugar into a bowl, add most of the lemon zest, and lemon juice. Mix until it reaches a drizzling consistency. Pour the icing over the cooled cake, sprinkle with reserved zest, and serve.

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