Easy Shortbread Recipe

Easy Shortbread Recipe with White Chocolate and Dried Raspberries

This easy shortbread recipe is quick and simple to make. It consists of buttery, crumbly shortbread containing dried raspberries and nuggets of white chocolate. It is topped with a white chocolate drizzle and a sprinkling of dried raspberries. This is one of those brilliant recipes which needs very little effort but which looks impressive and tastes delicious.

I like to think of this recipe as a half-way house to Millionaire’s Shortbread. The white chocolate drizzle adds a richness to the shortbread but is lighter than a full-on caramel and chocolate topping. The dried raspberries also have a slight sharpness which goes perfectly with the white chocolate and prevents the shortbread being overwhelmingly sweet.

What you need to know about Shortbread with White Chocolate and Dried Raspberries
  • Making the basic shortbread is really easy which makes it perfect for those who are not experienced bakers. It is also a great recipe if you want to cook with younger children or for older children to cook by themselves. The only slightly more complicated bit is adding the white chocolate drizzle (step 8).
  • The basic shortbread recipe is quick to make – from bowl to table in under half an hour. This makes it great for a bit of spontaneous weekend baking but also good if you suddenly need to make something quickly. However, you do need to allow time for the white chocolate drizzle to cool and set.
  • The quantities in this recipe make eight thick pieces of shortbread. However, it is really easy to make more by doubling the ingredients and either using two 20 cm (8 inch) pie tins or one 30 cm (12 inch) tin. Make sure that the depth of the mixture in the tin is about one cm (half an inch).
  • I always use butter in this recipe as I prefer the flavour. However, if you are a vegan or wish to avoid dairy products, you can use a non-dairy substitute instead of the butter.
Shortbread with White Chocolate and Dried Raspberries
What you need to know about using white chocolate in this recipe
  • White chocolate is made from cocoa butter, sugar and milk solids. It does not does not contain cocoa solids. Therefore, it is not technically a chocolate in the way as milk or dark chocolate. It does not really have a chocolatey flavour, and is often flavoured with vanilla, but it has a similar “mouth feel” to other kinds of chocolate as it contains cocoa butter.
  • When you cut up the chunks of white chocolate to include in the shortbread (step 4) you need to make sure the pieces are not too small. Very small chunks will melt down during the baking process and you will not have delicious nuggets of chocolate in your finished shortbread. A good guide is to aim for each of your chunks to be about the size of a raisin.
  • You need to be careful when you are melting the white chocolate to make the drizzle on top of the shortbread (step 8). Make sure that you melt it very gently as, if you overheat it, it can turn lumpy or grainy. I generally melt my white chocolate in a small bowl in the microwave. I make sure that I keep the power low and only microwave the chocolate for a few seconds at a time. However, if you do not regularly melt white chocolate and want to be sure to avoid the mixture going lumpy, using a double boiler or putting it in a bowl over a saucepan of warm water is an easier way to keep control of the temperature. 
  • Once you have melted your white chocolate, you need to work pretty quickly to get it onto your shortbread. However, if it starts to set, you just need to add a bit of heat – either in the microwave or in a double boiler – to loosen it up again.
  • How you drizzle your chocolate depends on your equipment, time and expertise. If you want to make relatively even lines of chocolate, you can use a piping bag. Otherwise, you can just drizzle the chocolate over the shortbread using a teaspoon. It doesn’t need to be perfect to look good. The lines of chocolate in my photographs are certainly not even but, with a sprinkle of dark pink dried raspberries, I think they look quite artistic (in a Jackson Pollock kind of way…)
Other easy biscuit (cookie) recipes

Baking shortbread or biscuits (cookies) is a really good place to start for inexperienced bakers. They are generally very easy and do not take very long to bake. You might also like my Lavender Shortbread, Almond Shortbread with Rosewater or my simple Lemon Biscuits (Cookies). If you want something a bit different, then you could try my Ginger Biscuits (Cookies) made with oats and stem ginger. I also have a great Cheese Biscuit recipe, which you can make with or without chilli, if you want a savoury snack.

Other tea-time treats

Another good starting point for new bakers (or experienced bakers looking for an quick route to deliciousness!) is the loaf cake. I am a big cheerleader for loaf cakes. They are quick, easy, versatile and do not require any extra icing or decoration (unless you want to do it). If you want a basic everyday cake, look no further than a loaf cake. They are also a great base for experimenting with flavours which is a big reason for me to love them! Here are some of my favourites.

Loved this recipe? Checkout the Recipe Index.

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Shortbread with White Chocolate and Dried Raspberries

Easy Shortbread Recipe with White Chocolate and Dried Raspberries

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 8 pieces of shortbread 1x
  • Category: Biscuits (Cookies)
  • Method: Baking
  • Cuisine: English

Description

This easy Shortbread recipe is made extra-special with the addition of white chocolate and dried raspberries.


Scale

Ingredients

  • 180 g (6 oz) plain flour

  • 125 g (4 oz) butter

  • 55 g (2 oz) caster sugar

  • 60 g (2 oz) ground almonds

  • 125 g (4 oz) white chocolate or white chocolate chips

  • 4 tablespoons of dried raspberries

     


Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4. 
  2. Sift the flour into a large bowl.  Add the butter and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs. 
  3. Stir in the sugar and the ground almonds.
  4. Coarsely chop half of the white chocolate (60g or 2 oz) and add it to the mixture.  Stir in half of the dried raspberries (2 tablespoons).
  5. Tip the mixture into a 20 cm (8 inch) loose-based pie tin.   Press the mixture into the tin using the back of a spoon.   
  6. Put the tin into the oven and bake for 15 minutes.   The shortbread will be done when it is light golden brown in colour.
  7. Remove from the oven.  Score the shortbread into segments eight segments using a sharp knife. Allow the shortbread to cool in the tin.
  8. Melt the remaining half of the white chocolate in a small bowl in the microwave or over a “double-boiler”.  Drizzle it over the top of the shortbread and then sprinkle with the remaining dried raspberries.

 


Keywords: shortbread, white chocolate, raspberry

This recipe has been shared on #CookBlogShare with Lost in F00d and #Fiesta Friday with Fiesta Friday and  Liz @ Spades, Spatulas & Spoons

Loved this recipe? Checkout the Recipe Index.

Shortbread with White Chocolate and Dried Raspberries

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Almond Shortbread with Rosewater

Easy Almond Shortbread recipe flavoured with Rosewater

If you have never baked in your life, this easy Almond Shortbread recipe with a hint of rose flavour, is a fantastic place to start. It is buttery, soft and crumbly and made in under half an hour. Perfect for a morning snack or a teatime treat.

I always add ground almonds to my shortbread as I think they improve both the flavour and texture. Homemade shortbread has a softer texture than the shop-bought version and, if you make your own, you can play around with the flavours a bit. I am a big fan of rose-flavoured recipes and decided to add a bit of rosewater to my usual easy shortbread recipe. I was really pleased with the result which manages to be both comfortingly familiar and a little bit different.

Almond shortbread

What you need to know about Almond Shortbread

  • This is a really easy recipe which makes it perfect for those who are not experienced bakers. It is also a great recipe if you want to cook with younger children or for older children to cook by themselves. I made a version of this recipe (without the rosewater) when I was in primary school whenever we visited by grandfather who was extremely fond of shortbread.
  • It is also a very quick recipe – from bowl to table in under half an hour. This makes it great for a bit of spontaneous weekend baking but also good if you suddenly need to make something quickly. It has saved the day for me on several occasions when I have realised that I have not produced anything for the school bake sale. Not many baked goods can be produced in the time it takes to have breakfast.
  • The quantities in this recipe make eight thick pieces of shortbread. However, it is really easy to make more by doubling the ingredients and either using two 20 cm (8 inch) pie tins or one 30 cm (12 inch) tin. Make sure that the depth of the mixture in the tin is about one cm (half an inch).
  • I always use butter in this recipe as I prefer the flavour. However, if you are a vegan or wish to avoid dairy products, you can use a non-dairy substitute instead of the butter.
  • In this recipe, I flavoured my shortbread with culinary rosewater, which is available from most supermarkets. However, if you prefer a plain shortbread you can just leave it out.
Almond shortbread

Other rose-flavoured recipes

I love to use rosewater as a flavouring. If you are inspired by this shortbread recipe, you might like to have a look at my Rose and Strawberry Cream Cake as another teatime treat. For dessert, you could try Rose and Raspberry Pavlova, Rose Meringues or fragrant Rose Ice-cream.

Other easy shortbread and biscuit recipes

Baking shortbread or biscuits (cookies) is a really good place to start for inexperienced bakers. They are generally very easy and do not take very long to bake. If you like this recipe, you might also like my Lavender Shortbread or simple Lemon Biscuits (Cookies). I also have a great Cheese Biscuit recipe, which you can make with or without chilli, if you want a savoury snack.

Loved this recipe? Checkout the Recipe Index.

Almond shortbread

Recipe for Almond Shortbread with Rosewater

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Almond shortbread

Almond Shortbread with Rosewater

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 8 pieces of shortbread 1x
  • Category: Biscuits
  • Method: Baking
  • Cuisine: English

Description

This simple Almond Shortbread, flavoured with rosewater, is soft and crumbly and made in under half an hour.


Scale

Ingredients

  • 180 g (6 oz) plain flour
  • 125 g (4 oz) butter
  • 55 g (2 oz) caster sugar
  • 60 g (2 oz) ground almonds
  • 1 teaspoon of culinary rosewater
  • A little extra caster sugar

Almond shortbread


Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4. 
  2. Sift the flour into a large bowl.  Add the butter and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  
  3. Stir in the sugar and the ground almonds.
  4. Add the rosewater.
  5. Tip the mixture into a 20 cm (8 inch) loose-based pie tin.   Press the mixture into the tin using the back of a spoon.   
  6. Put the tin into the oven and bake for 15 minutes.   The shortbread will be done when it is light golden brown in colour.
  7. Remove from the oven.  Score the shortbread into segments eight segments using a sharp knife.  Sprinkle with a little caster sugar while still warm.  Allow the shortbread to cool in the tin.

Keywords: shortbread, almond, rose, easy

This recipe has been shared on #CookBlogShare with the Lost in Food and #Fiesta Friday with Fiesta Friday  and  Laurena @ Life Diet Health

Loved this recipe? Checkout the Recipe Index.

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Ginger Biscuits (Ginger Cookies)

Easy Ginger Biscuits (Ginger Cookies)

These easy Ginger Biscuits are a bit different from a traditional ginger cookie or ginger biscuit recipe. I think of them as a cross between a flapjack and a brandy-snap. They are very quick to bake, only 10 minutes in the oven, and have a base of oats with sugar and butter, a small amount of flour and an egg. The ginger flavour comes from finely chopped pieces of stem ginger that are added to the mixture. Flaked almonds also give a bit of extra crunch and nuttiness.

This recipe is based on one that my mother used to make. She used candied peel, rather than stem ginger, in her recipe. I am not a huge fan of candied peel and I had a half-used jar of stem ginger left over from Christmas so I decided to try make a ginger-flavoured version. I was also looking for a baking recipe that did not use a lot of flour as I am finding it hard to get hold of this at the moment.

These Ginger Biscuits have a subtle ginger flavour which even those who are not big ginger fans seem to like. The biscuits themselves are chewy with a bit of crunch around the edges and are sweet and buttery.

Things you need to know about these Ginger Biscuits (Ginger Cookies)
  • They are very quick and easy to make. Just mix all the ingredients together and pop them in the oven for 10 minutes.
  • The only slightly tricky stage is getting the cooked biscuits off the baking tray. The key is to make sure that the baking tray is very well greased and that you do not try and take the biscuits off immediately they come out of the oven (they will be too soft) or leave it too long (they will be welded to the baking tray!). If you leave it for about 5 minutes, that is just about right and it should be quite straightforward to get them off.
  • Don’t leave out the pinch of salt. It makes a big difference to the taste of the biscuits as it balances out the sweetness.
  • They are very versatile. Have them with a cup of morning coffee or afternoon tea. Add them to lunch boxes. Or they are also a very nice addition to a bowl of ice cream.
  • I used stem ginger for this recipe. This is candied ginger in its own syrup which you can buy in most supermarkets. It is one of my favourite ingredients as a little goes a long way and, in addition to the globes of sweet ginger, you can also use the syrup as a flavouring. However, if you do not have stem ginger to hand, you could use pieces of crystallised ginger which can be found in the baking aisle in most supermarkets.
  • If ginger is not your thing, you could substitute the stem ginger for the same amount of mixed peel. Or you could just leave out the ginger and you would still have a delicious, oaty, buttery biscuit.
Other teatime treats

If you are a fan of ginger, you might like my Ginger and Pear Cake or Gingerbread Loaf Cake . If you are in the mood for a different kind of biscuit, you could try my Lavender Shortbread or Lemon Biscuits. Or if you are a savoury kind of person then Cheese Biscuits might hit the spot. I also have a lot of recipes for very easy loaf cakes including St Clement’s Cake, Apple Cake, Coconut Cake, Blood Orange Cake, Cherry and Almond Cake, Earl Grey Cake, Latte Cake with Salted Caramel, Lavender Cake, Lemon Drizzle Cake, Rhubarb Crumble Cake and Rum Banana Bread.

Ginger Biscuits
How to make Ginger Biscuits (Ginger Cookies)

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Ginger Biscuits

Ginger Biscuits (Ginger Cookies)

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: About 30 biscuits or cookies 1x
  • Category: Biscuits
  • Method: Baking
  • Cuisine: English

Description

These quick and easy Ginger Biscuits (or Ginger Cookies) are crisp and buttery with a subtle note of ginger.


Scale

Ingredients

  • 1 teaspoon vegetable oil
  • 100 g (4 oz) rolled oats

  • 100 g (4 oz) soft brown sugar

  • 100 g (4 oz) caster sugar

  • 1 tablespoon flour

  • 25 g  (1 oz) flaked almonds
  • Salt

  • 100 g (4 oz) butter

  • 1 egg
  • 50 g (2 oz) stem ginger

     


Instructions

  1. Set your oven to 170 C, 325 F or Gas Mark 3.
  2. Line two baking sheets with baking parchment.  Pour half a teaspoon of vegetable oil onto each sheet and spread over the entire surface using your fingers or a pastry brush.
  3. Put the rolled oats, soft brown sugar, caster sugar, flour, almonds and a pinch of salt into a large mixing bowl.
  4. Melt the butter in a microwave or in a small saucepan.  Add the melted butter to the dry ingredients.  Then stir in the egg.
  5. Finely chop the stem ginger and add it to the mixture.
  6. Drop teaspoons of the mixture onto the prepared baking sheets making sure that you leave a four centimetre gap between each one as they will spread out when they are in the oven.
  7. Put the baking sheets into the oven for 10-12 minutes.
  8. Remove the baking sheets from the oven and allow the biscuits to cool on them for five minutes before removing them with a palette knife or spatula.  Place them on a baking rack to cool completely.

Ginger Biscuits


Keywords: biscuits, cookies, ginger, easy

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #Fiesta Friday with Fiesta Friday and Antonia @ Zoale.com and Zeba @ Food For The Soul.

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.
Lavender shortbread, lavender cookies, lavender biscuits, lavender hearts
Lavender shortbread
Ginger and Pear Cake
Ginger and Pear Cake

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Easy Coconut Cake

Easy Coconut Cake recipe

This easy Coconut Cake recipe produces a wonderful moist cake. It has lots of layers of coconut flavour as it includes desiccated coconut, coconut cream and coconut flavouring. It is topped with coconut-flavoured buttercream and decorated with a sprinkle of desiccated coconut.

I regularly make a Coconut and Lime Drizzle cake but wanted to make a cake which had a full-on coconut flavour. This cake is somehow softer, both in flavour and in texture. I think it is perfect if you are looking to do a bit of comfort eating. I also think it looks very attractive, in an understated, white-on-white way.

What you need to know about making my easy Coconut Cake
  • First off, it is very quick and easy. After all, the clue is in the title. It is a simple loaf cake which means that it is cooked in 45 minutes. However, you do need to wait until the cake is completely cool before you add the icing. Therefore, you may want to make it a few hours ahead. It is fine to make it the day before you want to eat it. Once cooled, wrap it in foil and then ice it the next day.
  • It uses various elements to create the full-0n celebration of coconut. There is desiccated coconut in the cake mix but I also use coconut flavouring. Many supermarkets produce this and it is worth seeking out a good quality one. I think it adds that extra hit of coconut. I also use coconut cream, rather than ordinary milk, to loosen up the cake mix. Again, this adds another layer of flavour. Coconut cream is used again in the buttercream icing.
  • You can keep the iced cake for a two or three days, wrapped in foil, but like all home-made sponge cakes it is best within a day or so. You can freeze it, wrapped in foil and then placed in a freezer bag, for up to three months.
  • I think of this as a typical cake to eat with your morning coffee or afternoon tea. However, I have used it as a dessert, with a scoop of coconut ice-cream for a full-on coconut experience!
Other loaf cakes

I love making loaf cakes. They are quick, easy, versatile and do not require any extra icing or decoration (unless you want to do it). If you want a basic everyday cake, look no further than a loaf cake. They are also a great base for experimenting with flavours which is a big reason for me to love them! Here are some of my favourites.

Easy Coconut Cake recipe

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Coconut Cake

Easy Coconut Cake

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 loaf cake (serves 6-8) 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This quick and easy Coconut Loaf Cake, topped with coconut butter cream, is perfect with morning coffee or afternoon tea.

Coconut Cake


Scale

Ingredients

For the cake

  • 125 g (5 oz) butter
  • 175 g (7 oz) caster sugar
  • 2 eggs
  • 150 g (6 oz) self-raising flour
  • 25 g (1 oz) desiccated coconut
  • 80 ml (3 fl oz) coconut cream
  • 2 teaspoons coconut flavouring

For the icing

  • 200 g (8 oz) icing sugar
  • 80 ml (3 fl oz) coconut cream
  • 100 g (4 oz) butter
  • 1 teaspoon coconut flavouring
  • A little desiccated coconut to decorate


Instructions

  1. Set your oven to 180 degrees centigrade, 350 degrees fahrenheit or Gas Mark 4.
  2. Grease a 450 g (1 lb) loaf tin and line the bottom with baking parchment.
  3. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier)
  4. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  5. Once the eggs have been incorporated add the rest of the self-raising flour.
  6. Add the desiccated coconut, coconut cream and coconut flavouring.  Mix to combine.
  7. Spoon the cake mixture into your prepared loaf tin.
  8. Put the tin in the oven and bake for 45 minutes.
  9. Remove the cake from the oven and place on a baking rack to cool.
  10. Prepare the icing by combining the icing sugar, coconut cream, butter and coconut flavouring in a food processor, or by beating by hand, until you have smooth paste.  
  11. When the cake is completely cool.  Remove from the cake tin and spread the icing on top of it.  You can sprinkle a little desiccated coconut on top to decorate.

Keywords: coconut, loaf cake, cake, easy

This recipe has been shared on #CookBlogShare with Lost in Food and #Fiesta Friday with Fiesta Friday and [email protected] and Greens and [email protected], Spatulas and Spoons

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St Clement’s Cake

St Clement’s Cake – easy orange and lemon cake

St Clement’s Cake 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.

I love drizzle cakes and often make both Lemon Drizzle and Orange Drizzle. This cake resulted from an idea to do a combination. I think it works well as the orange adds extra flavour to the sharp lemon. 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.

St Clement's Cake
In praise of citrus

I am a huge fan of citrus flavours in baking and desserts. If you like those zesty flavours too, here are some pointers.

  • The flavour of citrus fruits is concentrated in the zest rather than in the juice. Grated citrus zest is a brilliant way to get maximum flavour into your food. However, make sure that you buy unwaxed fruit and that you wash it before grating. Also, use a fine grater as you do not want big lumps of zest in your cake. Stop grating when you get to the white pith, underneath the zest, as this is bitter and does not add anything to the flavour.
  • You can adapt many recipes to use different types of citrus fruits. I have a number of variations on a Lemon Drizzle Cake including Blood Orange Drizzle Cake and Lime and Coconut Drizzle Cake. However, the amount of juice produced by one kind of citrus fruit may be less than another and some are more acid than others. For example, if you are substituting limes for lemons, you will need double the number.
  • Citrus juice, as well as adding some flavour and sourness, also has other very useful properties. For example, when making Lime Cheesecake, it is the chemical reaction between the lime juice and the dairy products that causes the cheesecake mixture to set.
Other citrus baking and dessert recipes
St Clement's Cake
Why St Clement’s?

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. I have happy memories of singing this song as a child and, more recently, with my own children. I am also a born and bred Londoner who worked in the City for many years and was delighted to find many of the churches that are mentioned in the song still standing. The full lyrics are included below.

Oranges and lemons,
Say the bells of St. Clement’s

You owe me five farthings,
Say the bells of St. Martin’s

When will you pay me?
Say the bells at Old Bailey

When I grow rich,
Say the bells at Shoreditch

When will that be?
Say the bells of Stepney

I do not know,
Says the great bell at Bow

Here comes a candle to light you to bed,
And here comes a chopper to chop off your head!
Chop chop chop chop the last man is dead

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St Clement's Cake

St Clement’s Cake

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 loaf cake (serves 6-8) 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This quick and easy St Clement’s Cake is flavoured with zesty fresh orange and lemon.


Scale

Ingredients

  • 125 g butter 
  • 175 g caster sugar
  • 2 eggs
  • 175 g self-raising flour
  • 4 tablespoons of milk
  • 1 lemon and 1 orange (both unwaxed and washed)
  • 200 g icing sugar

St Clement's Cake


Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Grease a 450 g loaf tin and line the bottom with baking parchment.
  3. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier.)
  4. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  5. Once the eggs have been incorporated add the rest of the self-raising flour.
  6. Add the milk and the grated zest of your lemon and orange.
  7. Spoon the cake mixture into your prepared loaf tin.
  8. Put the tin in the oven and bake for 45 minutes.
  9. While the cake is baking, put the juice from your orange and your lemon in a small saucepan.  Heat gently with the lid off until the liquid is reduced by half.  Then add the icing sugar to form a thick syrup.
  10. Remove the cake from the oven and immediately pour the syrup over the top.
  11. Leave the cake in the tin to cool completely before removing.   If you try and take it out while it is still warm it may fall apart as it will be very moist due to the syrup.

St Clement's Cake


Keywords: cake, orange, lemon, loaf cake, St Clement’s

This recipe has been shared on #CookBlogShare with Curly’s Cooking and #Fiesta Friday with Fiesta Friday and Jhuls @ The Not So Creative Cook and Laurena @ Life Diet Health

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