St Clement's Cake



  • 175g (6 oz) organic unsalted butter
  • 175g (6 oz) organic sugar
  • 175g (6 oz) organic self raising flour
  • 3 eggs,whisked
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • I jar Roots & Wings Organic Lemon Curd
  • 150g (5 oz) icing sugar
  • 2-3 tablespoons orange juice
  • Orange slices for decoration


Preheat the oven to 180C/356F/Gas 4. Grease and line a 20 cm (8 inch) round tin. 

Cream the butter and sugar. Add the whisked eggs a little at a time, beating all the time. Next add the zests of the orange and the lemon and their juices. Beat thoroughly.

Fold in the flour. Pour the mixture into the prepared tin. Bake for 20 minutes then put a foil covering onto the cake (the citrus juices will make the cake brown too quickly otherwise) and continue baking for a further 10-20 minutes until a skewer inserted into the cake comes out clean. Put the cake onto a wire tray and leave to cool.

Using a bread knife cut the cooled cake in half horizontally, making two layers. Place the bottom layer of the cake onto your serving dish and spread it with a generous amount of lemon curd. Place your second layer of cake on top.

Sift the icing sugar into a bowl. Beat in the additional orange juice to make a thick icing that will run down the sides of the cake. Decorate with sliced oranges.