St Clement's Cake Recipe

St Clement's Cake Recipe

Ingredients : Makes one 23cm ring cake

175 g

75 g




150 g

75 g

15 g

350 ml

15 ml



Soft light brown sugar

Eggs, separated

Orange, grated rind and juice

Lemon, grated rind and juice

Self-raising flour

Caster sugar

Ground almonds

Double cream

Grand Marnier

Crystallized orange and lemon slices, silver dragees, sugared almonds

and fresh flowers, to decorate

Method :
  • Preheat the oven to 180oC/350oF/Gas 4. Grease and flour a 900ml ring mould.
  • Cream half the butter and all of the brown sugar until pale and light. Beat in the egg yolks, orange rind and juice and fold in 75g flour.
  • Cream the remaining butter and caster sugar. Stir in the lemon rind and juice and fold in the remaining flour and ground almonds. Whisk the egg whites until stiff, and fold in.
  • Spoon the two mixtures alternately into the prepared tin. Using a skewer or small spoon, swirl through the mixture to create a marbled effect. Bake for 45-50 minutes until risen, and a skewer inserted in the cake comes out clean. Cool in the tin for 10 minutes then transfer to a wire rack to cool.
  • Whip the cream and Grand Marnier together until lightly thickened. Spread over the cake and swirl a pattern over the icing with a palette knife. Decorate the ring with the crystallized fruits, dragees and sugared almonds to resemble a jeweled crown. Arrange a few fresh flowers in the centre.

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