alt

Ingredients:
Unsalted butter, for greasing
2 small unwaxed oranges
1 unwaxed lemon
120ml water
6 medium free-range eggs
275g caster sugar
275g ground almonds
1 teaspoon baking powder (check this is gluten free if that’s what you want the cake to be)
Icing sugar, for dusting

YOU WILL NEED:
1 x 23cm spring form tin
Weighing scales
Non-stick baking
parchment
Kitchen paper
Small sharp knife
Small saucepan with lid
Sieve or colander
Food processor (or electric hand-held mixer)
Cooling rack

View an easy to print version

Sticky St Clements’ Cake

SERVES: Makes one large 23cm round cake

‘Oranges and lemons say the bells of St Clements . . .’ This sticky cake is juicy, sweet and zingy. You won’t believe it, but the whole fruit, skin and all, is used. It’s crazy but delicious! It’s also made without flour and so it’s great for anybody who is allergic to gluten.

1. Grease your cake tin, then line it with a circle of non-stick baking parchment in the bottom and a strip around the side. Look out for the preheat the oven stage in Step 5. Wash your oranges and lemons well, then dry them with kitchen paper.

2. Ask an adult to help you cut the oranges into eighths and lemon into quarters. Remove any pips and the white pith from the middle of the fruit.

3. Put the fruit into a saucepan and pour the water over the fruit. Ask an adult to bring it to the boil, then turn the temperature right down, put a lid on the saucepan and simmer for 45 minutes. Ask an adult to keep checking on your pan – if the water gets very low, you might need to add an extra splash.

4. After 45 minutes, the fruit should be very soft and the water will have evaporated a bit. Ask an adult to take off the lid and leave it to simmer for another 5-10 minutes. Then turn off the heat and ask an adult to drain the water and tip the fruit into a bowl. Leave to cool for 10 minutes.

5. It’s nearly time to put your cake in the oven, so preheat the oven to 190˚C/170˚C fan/ gas mark 5.

6. Put the cooled fruit in a food processor and ask an adult to help you blitz until it is a bright, smooth purée. Add the remaining cake ingredients (except the icing sugar) and blitz again until you have a smooth batter.

7. Ask an adult to take the blade out of the food processor, then pour the mixture into your prepared tin and bake in the oven for 50–60 minutes, until the cake is springy to touch and a skewer comes out clean.

8. When an adult has helped you remove the cake from the oven, leave in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Give your cake a generous dusting of icing sugar and it’s ready to serve.

STORAGE: This cake is delicious with cream, or just on its own, and will keep in an airtight container for up to 7 days.

Top Tip!

If after around 40 minutes’ baking, the top of your cake is going very dark, ask an adult to cover the the cake tin with some tin foil, which will stop the top from burning before the cake is fully cooked.