Eggless St Clements Cake
No eggs or allergic to them? Try our egg-free St Clements cake – the condensed milk takes the place of eggs in this lovely moist sponge. You can even cook it in your slow cooker or in the oven. Hurrah for cake!
Self-raising flour
Orange
Lemon
You will also need…
900g loaf tin lined with baking parchment
Step 1 of 7
Zest half of the lemon and orange and wrap this in a piece of kitchen paper for decorating the cake later.
Step 2 of 7
Place the orange and lemon into a pan of boiling water and weigh down with a lid or bowl to keep them under the water while they simmer for 1 hour.
Step 3 of 7
Whilst boiling the orange and lemon, preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4. Or get your slow cooker out of the cupboard if you have one!
Step 4 of 7
Drain the fruit, leave to cool for 5 minutes, then halve and deseed. Place the pieces of fruit – skin and all into a food processor. Blend until smooth.
Step 5 of 7
Take 1 tablespoon of condensed milk from the can and reserve this for drizzling over the cake once its baked. Pour the blended fruit into a large mixing bowl, add the rest of the condensed milk and flour and mix together.
Step 6 of 7
Pour the mixture into the lined tin and bake for 40 minutes or place in your slow cooker on HIGH for 2 ½ hours. Remove and allow to cool in the tin for 10 minutes before transferring the cake to a wire rack to cool completely.
Step 7 of 7
Decorate with the reserved condensed milk and zest and serve.
We love this moist cake with a dollop of creme fraiche or custard!
Have you tried making this delicious recipe yet?
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Eggless St Clements Cake
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Prep: 20 mins
Cook:1hr 40mins
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Super Easy
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SERVES: 10
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Ingredients
Self-raising flour
225gOrange
1Lemon
1You will also need…
900g loaf tin lined with baking parchment
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Method
Step 1 of 7
Zest half of the lemon and orange and wrap this in a piece of kitchen paper for decorating the cake later.
Step 2 of 7
Place the orange and lemon into a pan of boiling water and weigh down with a lid or bowl to keep them under the water while they simmer for 1 hour.
Step 3 of 7
Whilst boiling the orange and lemon, preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4. Or get your slow cooker out of the cupboard if you have one!
Step 4 of 7
Drain the fruit, leave to cool for 5 minutes, then halve and deseed. Place the pieces of fruit – skin and all into a food processor. Blend until smooth.
Step 5 of 7
Take 1 tablespoon of condensed milk from the can and reserve this for drizzling over the cake once its baked. Pour the blended fruit into a large mixing bowl, add the rest of the condensed milk and flour and mix together.
Step 6 of 7
Pour the mixture into the lined tin and bake for 40 minutes or place in your slow cooker on HIGH for 2 ½ hours. Remove and allow to cool in the tin for 10 minutes before transferring the cake to a wire rack to cool completely.
Step 7 of 7
Decorate with the reserved condensed milk and zest and serve.
We love this moist cake with a dollop of creme fraiche or custard!