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15Total Time
25Prep Time
40Bake Time

St Clements tray bake

1 Reviews

About the bake

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

15Total Time
25Prep Time
40Bake Time


  1. Step 1:

    Preheat the oven to 180° C (fan 160°C, gas mark 4). Butter the sides and baseline of a shallow oblong tin (about 18x28cm) woth baking parchment.

  2. Step 2:

    Place all cake ingredients into a large mixing bowl. Preferably using an electronic mixer and beat the mixture for 4-5 minutes, or until the mixture drops easily off the spoon.

  3. Step 3:

    Spoon the mixture into the tin and smooth the surface. Bake for 30-35 minutes or until golden and firm to the touch.

  4. Step 4:

    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 over pour the mixture evenly over the cake, then leave to cook.

  5. Step 5:

    Cut the cake into 16 squares. Top each one with the orange slices.


  • For the traybake

    • 100g Butter (unsalted)
    • 175g Allinson's Self Raising Flour
    • 1 tsp Baking powder
    • 175g Billington's Unrefined Golden Caster Sugar
    • 2 Egg(s) (free range)
    • 6 tsp Milk (whole)
    • 1 tsp Orange extract
  • For the icing

    • 1 Lemon(s) (juice from)
    • 100g Billington's Unrefined Golden Caster Sugar
    •  Orange jelly slices

Nutritional Information

per 39g
  • 164cal Energy
  • 5.9g Fat
  • 3.5g of which Saturates
  • 25g Carbohydrates
  • 17g of which Sugars
  • 2g Protein
  • 0.2g Salt

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