St. Clement's Cake


  •  180°C
  •  50min
St. Clement's Cake
St. Clement's Cake

  • Cream half the butter with half the sugar.
  • Beat in the egg yolks with the orange rind then add the orange juice.
  • Fold in half of the flour and keep the orange cake mixture aside.
  • Cream the remaining butter with the remaining sugar.
  • Add the lemon rind then the lemon juice.
  • Fold in the flour and the ground almonds.
  • In a separate clean bowl, whisk the egg whites until soft peaks form.
  • Fold in delicately the egg whites with the lemon cake mixture.
  • Grease a round tin (I used butter) then spoon alternatively the lemon cake mixture and the orange cake mixture to have a marbled effect.
  • Bake in a preheated oven at 180°C for 45 to 50 minutes
  • When the cake is ready, let it cool for 10 minutes in the tin then unmold and leave it to cool on a wire wrack.
  • Mix, one spoon at a time, the icing sugar with the lemon juice.
  • Pour the icing over the cake with a spoon, then decorate with the flaked almonds

St. Clement's Cake
St. Clement's Cake