Saint Clement’s cake
Saint Clement’s Cake
1/2 cup self-rising flour
4 tablespoons butter or margarine
4 eggs
1/2 cup granulated sugar
2 tablespoons Lemon Curd
Sift flour into a bowl.
Melt butter in a small pan.
Set aside to
cool.
Whisk eggs and sugar until very pale and creamy.
Fold in
flour and melted butter.
Pour into an 8-inch greased cake pan.
Bake
at 350 degrees F for 30 minutes.
Turn out on a rack.
Cool.
Cut cake into three layers.
Sandwich
with Lemon Curd.
Pour Icing over cake so that top and sides are
coated (do not spread).
Leave to set.
Decorate top of cake with
strips of orange and lemon candy slices.
Lemon Curd
1/2 pound butter or margarine
1/2 pound granulated sugar
4 eggs, slightly beaten
Juice of 2 or 3 lemons
Melt sugar and butter in a double boiler.
When warm, stir in
eggs and lemon juice.
Continue to stir until mixture thickens.
Remove from heat and store in a dry jar in the refrigerator.
Icing
1 1/4 cups confectioners’ sugar
Juice of 1/2 lemon
Slices of orange and lemon
Crystallized candies
Sift confectioners’ sugar.
Mix with lemon juice and a little
water to make icing stiff enough to coat back of spoon.