3 eggs, separated grated rind and juice of 1 orange
and 1 lemon
150g self raising flour
75g caster sugar
15g ground almonds
350ml double cream
15ml grand Marnier
16 crystallized orange and lemon slices, silver
dragees, sugared almonds and fresh flowers, to
decorate
Method:
Preheat the oven
to 180'C/350'F/Gas 4. Grease and flour a 900ml!l'A
pint/3M cup ring mould.
Cream half the
butter and all of the brown sugar until pale and
light. Beat in the egg yolks, orange rind and juice
and fold in 75g/3oz flour.
Cream the
remaining butter and caster sugar. Stir in the lemon
rind and juice and fold in the remaining flour and
ground almonds. Whisk the egg whites until stiff,
and fold in.
Spoon the two
mixtures alternately into the prepared tin. Using a
skewer or small spoon, swirl through the mixture to
create a marbled effect. Bake for 45-50 minutes
until risen, and a skewer inserted in the cake comes
out clean. Cool in the tin for 10 minutes then
transfer to a wire rack to cool.
Whip the cream
and Grand Marnier together until lightly thickened.
Spread over the cake and swirl a pattern over the
icing with a palette knife. Decorate the ring with
the crystallized fruits, draggers and sugared
almonds to resemble a jeweled crown. Arrange a few
fresh flowers in the centre.
Cakes Recipes - St Clement's Cake Recipe
