Mary Berry St Clements Cake Recipe

This Mary Berry St Clements Cake Recipe is a zesty and moist recipe, which is made with fresh lemon zest and sweet orange juice. It’s a classic tea-time treat, ready in about 1 hour and 15 minutes.

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Mary Berry St Clements Cake Recipe Ingredients

For the Cake:

• 175 g / 6 oz Self Raising Flour
• 175 g / 6 oz Margarine (Stork is recommended)
• 88 g / 3 oz Caster Sugar
• 3 Medium Eggs
• 2 Tablespoons Milk
• Zest of 2 Lemons

For the Drizzle:

• Juice of 2 Oranges
• 112 g / 4 oz Caster Sugar
• Granulated Sugar, for topping (optional)

How To Make Mary Berry St Clements Cake Recipe

1. Prep the oven and tin: Preheat your oven to 180°C / 350°F / Gas Mark 4 (or 160°C for a fan oven). Grease a 1 kg (2lb) loaf tin and line the base and sides with baking paper.
2. Make the batter: Place the self-raising flour, margarine, eggs, milk, lemon zest, and the 88g (3 oz) of caster sugar into an electric mixer. Beat everything together until the mixture is light, fluffy, and smooth. Do not over-beat.
3. Bake the loaf: Spoon the batter into the prepared tin and level the surface. Bake in the center of the oven for 45 minutes to 1 hour. Check regularly towards the end. The cake is ready when it is golden brown, springs back when lightly pressed, or a skewer inserted into the middle comes out clean.
4. Prepare the syrup: While the cake is baking (or just before it comes out), make the lemon syrup. Place the orange juice and the remaining 112g (4 oz) of caster sugar into a saucepan. Heat gently until all the sugar has completely dissolved into a clear syrup.
5. Drizzle and finish: Remove the cake from the oven. Immediately use a sharp knife or skewer to pierce holes all over the top of the cake, ensuring you go all the way down to the bottom. Pour the warm orange syrup all over the hot cake. It may seem like a lot of liquid, but the cake will absorb it, resulting in a moist texture.
6. Add crunch and cool: If desired, sprinkle a layer of granulated sugar over the top to create a crunchy crust. Allow the cake to sit in the tin for roughly 5 minutes to soak, then turn it out of the tin onto a wire rack. Once cool, it is ready to slice.

Recipe Tips

• Why St. Clements? This cake is named after the nursery rhyme “Oranges and Lemons, say the bells of St. Clements.” It combines the zest of lemons in the sponge with the juice of oranges in the syrup for a balanced citrus flavor.
• Margarine vs. Butter: Mary Berry famously prefers margarine (like Stork) for all-in-one sponge cakes because it can be used straight from the fridge and creates a lighter texture than butter.
• The Soak: Don’t be afraid of the amount of liquid. Pouring the syrup while the cake is hot is crucial; the heat helps capillary action draw the juice deep into the sponge.
• Pan Size: This recipe fits a standard 2lb (900g/1kg) loaf tin. If you use a smaller tin, the batter may overflow.

What To Serve With Mary Berry St Clements Cake

This cake is moist enough to eat on its own, but pairs well with light accompaniments.

• A cup of Earl Grey or Lady Grey tea
• Fresh orange segments
• A dollop of crème fraîche
• Vanilla custard (served warm)

How To Store Mary Berry St Clements Cake Recipe

• Room Temperature: Wrap the cooled cake tightly in aluminum foil or store it in an airtight tin. Keep in a cool, dry place. It stays fresh and moist for up to 2 days.
• Freeze: Wrap the unglazed cake (or glazed, though the top may become sticky) in parchment paper and foil. Freeze for up to 3 months. Thaw at room temperature.

Mary Berry St Clements Cake Recipe Nutrition Facts

• Calories: 310
• Total Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 65mg
• Sodium: 220mg
• Total Carbohydrates: 42g
• Dietary Fiber: 1g
• Sugar: 25g
• Protein: 4g

Nutrition information is estimated per slice based on 10 servings.

FAQs

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• Mary Berry Simple Pancake ​Mixture Recipe
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