St Clements tray bake - recipe

Ingredients

Recipe , Cake 2 , Orange , Lemon , Clements

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1

Preheat the oven to 180° C (fan 160°C, gas mark 4). Butter the sides and baseline of a shallow oblong tin (about 18x28cm) woth baking parchment.
2
Place all cake ingredients into a large mixing bowl. Preferably using an electronic mixer and beat the mixture for 4-5 minutes, or until the mixture drops easily off the spoon.

For this step you'll need:
- 100g Butter (unsalted)
- 175g Self-raising white flour
- 1tsp Baking powder
- 175g Unrefined golden caster sugar
- 2 Egg(s) (free range)
- 6tsp Milk (whole)
- 1tsp Orange extract
3

Spoon the mixture into the tin and smooth the surface. Bake for 30-35 minutes or until golden and firm to the touch.
4
When the cake is baking prepare the icing. Beat together the lemon juice and golden caster sugar. As soon as the cake comes out of the over pour the mixture evenly over the cake, then leave to cook.

For this step you'll need:
- 100g Unrefined golden caster sugar
5
Cut the cake into 16 squares. Top each one with the orange slices.

For this step you'll need:
- Orange jelly slices

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