Martin Clune's St. Clements Tray Bake
Over a year ago
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Ingredients
- 100g butter, softened plus a little for greasing
- 175g plain white flour
- 5ml baking powder
- 175g caster sugar
- 2 large eggs
- 90ml milk
- 5ml orange extract
Accompaniment
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Description
"I love Macmillan's World’s Biggest Coffee Morning, it’s a great excuse for me to dust off the apron and attempt a bit of baking for my friends and family" Martin Clunes
Method
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1
1. Preheat the oven to 180°C/fan oven 160°C/350°F/Gas Mark 4
2. Butter the sides and baseline a shallow oblong tin (about 18x28cm) with baking parchment.
3. Place all the cake ingredients into a large mixing bowl. Preferably using an electric mixer beat the mixture for 4-5 minutes, or until the mixture drops easily off the spoon.
4. Spoon the mixture into the tin and smooth the surface. Bake for 30-35 minutes, or until golden and firm to the touch. Test by inserting a skewer into the centre if the cake, if it comes out clean, the cake is ready.
5. While the cake is baking, make the icing. Beat together the lemon juice and sugar. As soon as the cake comes out of the oven pour the mixture evenly over the cake, then leave to cool.
6. Cut the cake into 16 squares. Top each one with the orange and lemon flavour slices.
Chef's Tips
Make sure the butter is soft enough to beat before you start making the cake or it will not mix properly and the cake with not be as light.
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Icing ingredients are missing!