St. Clements Orange and Lemon Drizzle Cake (English)

In case you are wondering, the name comes from the 18th century English nursery rhyme and folk song which refers to the bells of a number of churches situated near the City of London. The first verse is "Oranges and lemons say the bells of St. Clement's." If you have ever been avoiding alcohol and have ordered a St. Clement's, consisting of half and half lemonade and orange juice, in an English pub or bar then you will have an idea of how this cake will taste. This is an easy loaf cake flavoured with fresh orange and lemon. It is a variant on a drizzle cake, as the citrus juices, mixed with icing sugar, are poured on to the warm cake. When cooled, this gives makes the cake extra zesty and moist with a sugary topping.

Sponge:
1 lb caster sugar (450 g)
1 lb unsalted butter, at room temperature (450 g)
4 lemons, zest only
8 large free-range eggs, beaten
1 lb self-raising flour (450 g)

Orange Curd:
6 large free-range egg yolks
6 oz caster sugar (175 g)
4 large oranges, freshly zested
10 oz orange juice, freshly squeezed (300 mL)
lemon juice, freshly squeezed
4 oz unsalted butter, cubed (100 g)

Drizzle:
6 lemons, juice only, reserve the peel of 1 lemon
2½ oz caster sugar (75 g)

Candied Peel Decoration:
1 orange, peel only
1 lemon, peel only
7 oz caster sugar (200 g)

Lemon Icing:
10½ oz Monk Fruit Sweetener with Erythritol (Powdered) (300 g)
3-5 Tbsp. lemon juice, freshly squeezed

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease two (9"/23 cm) springform cake tins with butter and line the bases with baking parchment.

For the Sponge:
In a large bowl beat the sugar, butter and lemon zest until pale and fluffy. Gradually add the eggs a little at a time, beating between each addition. Carefully fold in the flour using a metal spoon.

Pour the batter into the prepared cake tins and bake for 30-40 minutes, or until the sponge is risen, golden-brown and a skewer inserted into the middle comes out clean.

Make the Orange Curd:
In a heavy-based saucepan, combine the egg yolks, sugar, orange zest, orange juice and lemon juice. Mix gently and cook over a medium-to-high heat, stirring constantly with a spatula until the mixture is thick (about 15-20 minutes at a rapid simmer). Remove from the heat and add the butter one piece at a time, stirring until the butter is melted and fully incorporated. Set aside to cool completely, stirring occasionally.

For the Drizzle:
Mix the lemon juice and sugar in a bowl until well-combined and the sugar is dissolved. Set aside.

When the cakes are cooked, remove from the tins and place on a wire rack. Prick the top of the cakes using a cocktail stick or skewer and pour over the lemon drizzle. Leave to cool completely.

For the Candied Peel:
Cut the orange and lemon peel into thin strips and boil in a pan of water for 10 minutes. In a separate pan, heat 10 oz (300 mL) water and the caster sugar for 10 minutes or until a syrup forms. Add the peel and bring to a simmer. Cook for about 30 minutes, or until the peel is translucent. Carefully remove the peel from the pan using tongs and place on baking paper to cool. When cooled, sprinkle with caster sugar.

For the Icing:
Sift the icing sugar into a bowl and beat in enough of the lemon juice to make a thick icing that will run down the sides of the cake.

Assembly:
Place one cake on a serving plate and generously spread the orange curd on the top. Place the other cake on top and cover with the lemon icing, allowing it to run down the sides of the cake. Decorate with the candied peel.