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St Clements Tray Bake
Tried and tested

St Clements Tray Bake

Recipe Submitted By: bakingmad

An all time classic. Best eaten warm so unfortunately never last long!

Preparation Time 25 minutes
Baking Time 40 minutes
Portions 16 squares
Skill Level Easy
Average Rating 0 stars
 

St Clements Tray Bake Ingredients

100 grams Butter softened (plus a little extra for greasing)
175 grams Self Raising Flour (Allinson Nature Friendly) sieved Self Raising Flour (Allinson Nature Friendly)
1 tsp Baking Powder
175 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
2 grams Happy Eggs Happy Eggs
6 tsp JUST MILK JUST MILK
1 tsp Pure Orange Extract (Nielsen-Massey) Pure Orange Extract (Nielsen-Massey)
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Additional Ingredients

For the Icing

1 Lemon Juice large lemon
100 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
Orange and Lemon Flavour Slices (Silver Spoon Create) Orange and Lemon Flavour Slices (Silver Spoon Create)
 

This recipe uses

  • Self Raising Flour (Allinson Nature Friendly)
  • Golden Caster Sugar (Billington's)
  • Happy Eggs
  • JUST MILK
  • Pure Orange Extract (Nielsen-Massey)
  • Golden Caster Sugar (Billington's)
  • Orange and Lemon Flavour Slices (Silver Spoon Create)

How to make St Clements Tray Bake

  • Click on the text to highlight the different stages as you go along,
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  1. Preheat the oven to 180 C, fan 160 C, Gas Mark 4
  2. Butter the sides and baseline of a shallow oblong tin (about 18x28cm) woth baking parchment.
  3. Place all cake ingredients into a large mixing bowl. Preferably using an elextronic mixer and beat the mixture for 4-5 minutes, or until the mixture drops easily off the spoon.
  4. Spoon the mixture into the tin and smooth the surface. Bake for 30-35 minutes or until golden and firm to the touch. method tip
  5. When the cake is baking prepare the icing. Beat together the lemon juice and golden caster sugar. As soon as the cake comes out of the overn pour the mixture evenly over the cake, then leave to cook.
  6. Cut the cake into 16 squares. Top each one with the orange and lemon slices.
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