Hairy Bakers St Clement’s cake recipe

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serves: 12
Skill: medium
Prep: 30 min
Cooking: 40 min
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  • ‘Oranges and lemons, rang the bells of St Clement’s’. Straight from The Hairy Bakers, this St Clement’s cake recipe is by Dave Myers and Simon King


    • The cake
    • 2 x 23cm Spring Form Cake Tins
    • 500g Unsalted Butter (Softened)
    • 400g Caster Sugar
    • 8 Eggs
    • 1 Tsp Vanilla Paste
    • 2 Heaped Tsp Baking Powder
    • 100g Ground Almonds
    • 560g Plain Flour
    • Juice of a Lemon
    • Zest of Two Lemons
    • 3 Tbls Orange Juice
    • Zest of an Orange
    • 1 Tsp Orange Extract
    • The topping
    • 250g Unsalted Butter (Softened)
    • 500g Icing Sugar
    • 1/2 Tsp Vanilla Paste
    • 1 Dessert Spoon Hot Water
    • Zest of a Lemon
    • 2 Tsp Lemon Juice
    • Zest of an Orange
    • 1 Tsp Orange Extract
    • The Crystallised Oranges and Lemons
    • 10 Finely Sliced Slithers of Clementines
    • 4 Finely Sliced Slithers of Lemon
    • 50g Caster Sugar


    • Cream together the butter and the sugar until it goes white (Very Important top tip). Beat in the eggs one by one

    • In a separate bowl blend together the flour, almonds, salt and baking powder then fold into the butter and sugar mixture. This is the basic cake mix.

    • Divide the cake mixture evenly into two bowls.

    • In the first bowl – let’s make the Lemon Cake. To the cake mix add the juice of one lemon and the zest of two lemons.

    • In the second bowl – let’s make the Orange Cake. To the cake mix add the Orange Juice, Orange extract and the zest of an orange.

    • Butter the two cake tins and line with silicon baking parchment. Pour the cake mixtures into the two cake tins.

    • Bake in a pre heated oven at 180°C for 40 minutes. To test whether the cake is cooked test by pushing a metal skewer into the centre of the cake and if the skewer comes out clean then the cake is cooked.

    • Leave to cool in the tins.

    • Meanwhile make the toppings and the crystallised fruits.

    • Lay the thin slices of oranges and lemons onto a baking tray and cover with a sprinkling of caster sugar.

    • Allow to caramelise in a hot oven approx 180°C for about 10 – 15 mins. But keep an eye on them as they burn quickly.

    • Remove from the oven when brown flecks appear on the fruit. Remove from the oven and carefully place on a buttered plate and set aside for decoration of your cake. They should be brittle and glossy when cooled.

    • Cream together the butter Icing sugar and hot water and fold in the vanilla paste.

    • Divide the mixture equally into two separate bowls.

    • To the first bowl add the lemon zest and the lemon juice mix thoroughly and this makes the lemon butter icing.

    • To the other bowl add the orange zest and the orange extract and stir thoroughly and this is the orange butter icing.

    • Cut the top off the lemon cake until it is level then spread generously with the lemon butter icing.

    • Sandwich the orange sponge cake on top of this. Coat the top of the cake with the orange butter icing.

    • Then arrange your crystallised fruits artistically onto the top of your cake.

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