St Clements Drizzle Cake Food
ST. CLEMENT'S DRIZZLE CAKE
Make and share this St. Clement's Drizzle Cake recipe from Food.com.
Provided by txnatsoaps
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 180oC/fan 160oC/gas 4.
- Grease and line the bottom of 1 large loaf pans or 2 small loaf pans.
- Place the superfine sugar, butter and zest of the lemon and orange in a bowl and beat together until pale and creamy.
- Add the milk, and then beat in the eggs, one at a time, with a spoon of flour to prevent the mixture from curdling.
- Mix in the remaining flour.
- Spoon into the prepared tin/tins and level the surface flat.
- Bake in the oven for about 45 minutes for a large loaf or 30 minutes for the smaller loaves until they are golden and a skewer comes out clean when inserted into the center of the cake.
- While the cake is cooking, place the lemon and orange juice in a saucepan, bring to the boil and allow to reduce in quantity to about 3 tablespoons. Leave to cool, and then stir in the granulated sugar so it just starts to dissolve.
- As soon as the cake comes out of the oven, prick several times with a skewer, then slowly pour the lemon and orange sugar all over the top, letting it soak into the cake. Leave to cool completely in the tin before turning out and cutting into slices to serve.
Nutrition Facts : Calories 36.7, Fat 1.1, SaturatedFat 0.4, Cholesterol 36, Sodium 14.4, Carbohydrate 6.2, Fiber 0.8, Sugar 4.6, Protein 1.5
MARY BERRY'S ORANGE LAYER CAKE
The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze
Provided by Mary Berry
Categories Afternoon tea, Dessert
Time 35m
Yield Cuts into 8 slices
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
- Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
- To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
- Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.
Nutrition Facts : Calories 745 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 67 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
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- Preheat the oven to 180C/160C Fan/Gas 4. Grease two 23cm/9in springform cake tins with butter and line the bases with baking parchment.
- For the sponge, in a large bowl beat the sugar, butter and lemon zest until pale and fluffy. Gradually add the eggs a little at a time, beating between each addition.
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- To assemble the cakes, place one cake on a serving plate and generously spread the orange curd on the top. Place the other cake on top and cover with the lemon icing, allowing it to run down the sides of the cake.
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