Thursday, 12 March 2015

St Clements tray bake

I made this on a whim this morning, I pretty much just winged it hoping it would come out ok! Luckily it did, in fact it is AMAZING! So I am sharing my recipe with you! It would make a lovely Mothers Day treat and a perfect addition to your Easter afternoon tea!



Makes around 20 squares.

Ingredients:

200g butter
200g caster sugar (plus another 100g for the syrup)
200g self raising flour
4 eggs
1 orange
1 lemon
icing sugar
jelly oranges and lemons to decorate (optional)

Method:

Preheat your oven to 180 degrees, grease and line a deep(ish) baking tray.

Add the butter, 200g of the caster sugar and self raising flour into a large bowl. Grate the zest of the lemon and the orange and add to the bowl, also adding the 4 eggs. Using an electric whisk to combine the ingredients. Once combined gently mix in the juice of half of the orange. If it looks like your mixture is splitting just add a couple of tablespoons of flour and gently mix it in.

Pour the mix into the baking tray and spread out evenly.

Bake for 20 minutes.

Once out of the oven leave in the tray and use a skewer to poke lots of holes into the cake.


In a pan on the hob add the remaining sugar and the juices from the remainder of the orange and half of the lemon. once combined together gently pour over the cake allowing for the syrup to seep into the holes.

Transfer to a cooling rack.

Once cooled mix together some icing sugar with the remainder of the lemon juice until you get a thick pouring consistency (if i'm honest probably a bit thicker than mine!). Millie wanted to help by this point, it was an easy job for her and she was so proud to have squeezed the lemon all by herself!



Spread across the tray bake and cut into squares. The decorate with the jelly Lemon's and Orange's if you wish!



What do you think?!
Link up your recipe of the week


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