St. Clement’s Cake

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I made this Jamie Oliver recipe for Mrs. Nice’s birthday cake and it was a real hit. If you’re not super into the huge layer cakes with tons of icing then I think this will be right up your alley. It’s a nice moist cake as well so it keeps for quite a few days if you wrap it up well.

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Measurements for this recipe are mostly in metric, so if you have a scale handy I would recommend using it. Start by greasing a springform cake pan with butter, and then line the bottom with a circle of parchment paper. Preheat your oven to 350°F.

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Next, grab yourself a large orange and take all the zest off. Juice it as well while you’re at it. Set that aside for a bit.

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In the bowl of your mixer, beat together 125g softened butter with 125g sugar until it’s soft and fluffy and amazing.

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Next, crack in 4 large eggs, one at a time, beating between each addition until everything is foamy and smooth.

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Tip in *most* of your orange zest. Keep some aside for the syrup and topping.


Next, fold in 100g self-rising flour (see here for a DIY substitute) and 200g ground almonds.

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Smooth that loveliness into your cake pan and bake for about 30 minutes, until fully risen and lightly golden.

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Let that cool in the pan for a few minutes and make some syrup.

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In a small saucepan, tip in 100g sugar and the juice from that orange you smooshed earlier. Add in a pinch of the remaining zest as well for extra flavour if you like. Stir over medium heat until the sugar is totally dissolved.

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Next, take a skewer and poke a ton of holes all over your still-hot cake. Go all the way to the bottom.

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Drizzle the syrup all over the top of the cake and leave it for a few minutes to soak in before popping off the edges of the pan.

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Let the cake cool completely.

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Now I want you to zest and juice 1 lemon. Add a pinch of the lemon zest to your remaining orange zest, but stir the rest of it into 225g icing sugar.

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Drizzle in your lemon juice, stirring the whole time, until you have a glaze that is a nice consistency for pouring.

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Pour your glaze slowly over the entire cooled cake, allowing it to drip off the sides. It’s best to put a sheet of waxed paper under your rack BEFORE you do this.

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Sprinkle that remaining zest on top and leave it to harden a bit. Once it’s set you can transfer it to a plate for serving.

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Ice Cream Bread

Ice Cream Bread 9

I’m not really one to share those recipes that pop up on my Facebook feed.  I have more efficient (for me) ways of finding/storing them so I tend to ignore them most of the time.  This one, however, I decided that I had to try for scientific reasons.  With so many ice creams languishing in our freezer (it’s been too cold a winter to want to indulge), I figured this would be a good way to use some of them up.  And it’s kind of a neat idea.

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So this is what you do: Take 2 cups of your ice cream of choice, and plop those in a bowl.  I used a combo of cookies ‘n’ cream and cherry.  

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Let that melt (or put it in the microwave and melt it).

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Preheat your oven to 350°F and grease and flour a standard loaf pan.  I used parchment on mine.

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Now you need some self-rising flour.  If you don’t have any, you can make some: just mix 3/4 cup all-purpose flour with 1/4 teaspoon salt and 1 tablespoon baking powder.  Add 1 1/2 cups self-rising flour (so double that wee DIY recipe for the self-rising) to your ice cream mixture and stir until just combined.

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Smooth the batter into your loaf pan and bake for about 35 minutes, until a toothpick inserted in the centre comes out clean.

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I’d thought it would rise up more, but oh well.

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Because it’s not a cake — it’s a bread — we found it was a lovely dessert bread spread with Nutella.  Give it a try!

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