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St Clements Butterfly cakes

St Clements Butterfly cakes

Recipe Submitted By: bakingmad

So dainty and old fashioned, these little tea time classic are light and citrusy. Do not rush into slicing rounds off the top of your little cakes. They are so light that they will just break if you dont allow then to cool fully to room temperature before doing so.

Preparation Time	15 minutes
Baking Time	20 minutes
Portions	12
Skill Level	Easy
Average Rating

St Clements Butterfly cakes Ingredients

55 grams	Butter softened
175 grams	Golden Caster Sugar (Billington's)
2	Free Range Eggs large, beaten
200 grams	Self Raising White Flour (Allinson Nature Friendly)
1	Orange unwaxed fruit, grated zest
1	Lemons unwaxed fruit, grated zest
150 ml	Milk

Additional Ingredients

100 grams	Butter unsalted, softned
100 grams	Billington's Golden Icing Sugar
0.50	Orange unwaxed fruit, grated zest
0.50	Lemons unwaxed fruit, grated zest

This recipe uses

How to make St Clements Butterfly cakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180°C/ fan 160°C/Gas Mark 4
Line a patty tin with 12 baking cases
Beat with an electric whisk, or a wooden spoon, the softened butter and Billington's Golden Caster Sugar until well combined.
Whilst still beating, gradually pour in the beaten egg until thoroughly mixed.
Gently fold in the flour, orange and lemon zest until just combined.
Stir in the milk. Spoon the mixture into the cases, and bake in the middle of the oven for 20 minutes or until gloden and risen.
Remove from the oven and leave to cool in the tin on a wire rack
For the Icing, beat together the butter, Billington's icing sugar and zest of the orange and lemon using an electric whick until smooth and creamy.
When the cakes are completely cool, using a small serrated knife, carefully slice little rounds from the tip of each cake and slice again in half. Using the buttercream icing, spoon a little of the icing on top of each cake and gently replace the halved rounds in a butterfly wing position. Using a sieve sprinkle with a little extra Billington's Golden Icing Sugar. Serve on a pretty plate or cake stand.

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