St Clements drizzle cake in my new Nordicware tin.

St Clement’s drizzle loaf cake.

Did you treat yourself to a NordicWare citrus loaf tinin the recent Lakeland sale? Me too. I do love a decorative cake tin and a novelty cookie cutter. I was first introduced to bundt cakes on a trip to Virginia, when I popped in to Williams Sonoma for a cookie cutter treat and saw these amazingly shaped bundt tins. Sadly my luggage allowance wasn’t going to run to several cast aluminium bundt pans so I had to leave them in the store, but I had been bitten by the bug.

Back in the UK I treated myself to a Jubilee bundt tin, a yule log tin and most recently the citrus loaf tin. The citrus loaf tin is smaller than a conventional bundt tin but still needs a bundt type, slightly denser cake. One that will do the tin justice and hold then image clearly on the top of the loaf when baked. Also as the tin is topped with citrus slices, there had to be an element of citrus in the loaf. I used lemon and clementines to make a St Clements cake, but a straight lemon drizzle would do, or try lemon and lime. I, for one, will also be making a blood orange version when the season rolls round.

St Clements drizzle loaf cake.

3 large free range eggs,

200g softened butter

200g golden caster sugar

200g self raising flour

zest  and juice of 1 lemon

zest and juice of 1 clementine

1 tbsp milk

How to ……

• Preheat the oven to 190 c
• Either spray the inside of the loaf pan with cake release or butter and flour the pan, making sure you get into all the nooks and crannies.
• Cream together the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, add a spoonfull of flour with each egg to prevent curdling.
• Zest the lemon and clementine over the bowl to catch the essential oils into the batter too.
• Squeeze in the juices.
• Fold in the juices and then fold in the flour.
• The batter needs to be a slow dropping consistency so if you need to, add a little milk to slacken the mix.
• Spoon into the loaf tin and tap down gently to getthe mix into every crevice in the tin.
• Bake for 45 to 50 minutes, check with a skewer at 40 minutes just in case. When it comes out clean the cake is done.
• Cool in the tin for a good 15 minutes before you turn out.

Uniced St Clement’s drizzle loaf cake.

• Leave to cool completely. I iced mine with a thin water icing made with lemon juice. Equally a mix of caster sugar and lemon juice would give a crunchy glaze.

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