Recipe: St Clement’s drizzle cake
By Jo Pratt
Serves 6 – 8
3/4 cup caster sugar (superfine sugar)(blended sugar)(not confectioner’s sugar)
3/4 cup softened unsalted butter (1.5 sticks)
Grated lemon zest
Grated orange zest
4 tbsp milk
3/4 cup cake flour
3/4 tsp baking powder
1/8 tsp salt
Juice of 1 big lemon
Juice of 1 big orange
3 tbsp granulated sugar
1. Preheat the oven to 350°F. Grease and line the base of 1 large (4 cup) or 2 small (2 cup) loaf pans.
2. Place the superfine sugar, butter and lemon and orange zest in a bowl and beat together until pale and creamy.
3. Add the milk, and then beat in the eggs, one at a time, with a spoonful of the flour.
4. Mix in the remaining flour, baking powder, and salt.
5. Spoon mixture into the prepared tin/tins, levelling the surface.
6. Bake in the oven for about 45 minutes for a large cake, or 30 minutes for smaller cakes, until they are golden and a skewer comes out clean when inserted in the centre.
7. Place the lemon and orange juice in a saucepan, bring to the boil and allow to reduce to about 3tbsp.
8. Leave to cool, and then stir in the granulated sugar until it just starts to dissolve.
Combining Cake and Drizzle
9. As soon as the cake comes out of the oven, prick it with a skewer several times, then slowly pour the lemon and orange sugar all over the top, letting it soak into the cake.
10. Leave to cool completely in the pan before turning out.
11. The cake will stay fresh for 3 to 4 days in an airtight container, and will also freeze really well.