St Clements cake
A light and citrusy orange and lemon cake - gluten and dairy free
Ingredients
- 7 1/2 oz/220g dairy-free spread not the usual equal amounts of fat to sugar as dairy-free spreads tend to be more liquid than butter or hard margarine
- 8 oz/225g caster sugar
- 3 eggs
- 4 1/2 oz/130g fine cornmeal polenta
- 7 oz/200g ground almonds
- 1 teaspoon gluten-free baking powder
- juice and zest of 1 unwaxed lemon
- zest of half an orange
- For the glacé icing
- 9 oz/250g icing sugar sieved
- 2 tablespoons freshly squeezed orange juice
- A few drops of orange colouring
Instructions
- Grease and line a 10x8 inch baking tray
- Cream the dairy-free spread and sugar together
- Mix the baking powder, polenta and ground almonds together
- Beat the eggs and add to the creamed spread and sugar
- Fold in dry ingredients and mix until smooth
- Mix in the juice and zest
- Pour into the prepared tin
- Bake at gas mark 4, 180C for 40 minutes
- Allow to cool completely before removing from the tin.
- For the glacé icing
- Sieve the icing sugar into a bowl
- Add the orange juice and mix until smooth
- Add a few drops of orange colour to achieve the shade you want
- Adjust the quantities of liquid and sugar until you have a paste that is just thick enough to coat the back of a spoon
- Spread a thin layer of shredless marmalade on top of the cooled cake.
- Pour on the icing, smooth and leave to set.