St Clements Drizzle Traybake

When I first met my husband I was fed up of drinking Coke (as I don't drink) when we went out for dinner and one day he suggested a St Clements which was bitter lemon and sparkling orange mixed together.

I based this bake on the drink and is an adaptation of my Lemon Drizzle Traybake recipe.

This cake reminds me of that drink and how delicious it was!!

It is topped with the obligatory crispy and crunchy sugar which my youngest son tells me is the best bit!!!

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To start preheat the oven to 180 degrees centigrade (160 fan) or gas mark 4. Then line a 10.5 x 8 inch (27 x 21 cm) cake tin.

Put the Stork, caster sugar, SR flour, eggs, orange and lemon zest into the bowl of a stand mixer.

Mix on a medium speed until the ingredients are creamy and fully combined.

Pour the mixture into the prepared tin.

Bake for 35-40 minutes or until a cake tester comes out clean.

While the cake is baking add the lemon and orange juice to the sugar and mix in a small bowl.

When the cake is baked brush the lemon and orange and sugar over the top of the cake.

Leave to cool completely before cutting into squares.

St Clements Traybake

Sarah's servings: 12

Sarah's skill: Easy

Baking time: 35-40 minutes

Ingredients:

250g Stork Margarine 250g Caster Sugar

290g Self Raising Flour

4 Large eggs

Zest of 1 Orange

Zest of 1 Lemon

Topping:

Juice of 1/2 Orange

Juice of 1/2 Lemon

85g Granulated sugar

Method:

1. Pre-heat the oven to 180 degrees centigrade (160 fan) or gas mark 4.

2. Then line a 10 x 8 inch (25 x 30 cm) cake tin.

3. Put the Stork, caster sugar, SR flour, eggs and zest of the lemon and orange into the bowl of a stand mixer.

4. Mix on a medium speed until the ingredients are creamy and fully combined.

5. Pour the mixture into the prepared tin.

6. Bake for 35-40 minutes or until a cake tester comes out clean.

7. While the cake is baking add the orange and lemon juice to the sugar and mix in a small bowl.

8. When the cake is baked brush the orange and lemon and sugar over the top of the cake and leave to cool completely before cutting into squares.

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Sarah’s extra slice…….

I always brush the sugar drizzle on the top as it gives a more even covering than just spooning it over the top.

This cake freezes really well.