Sweet and Simple bakes decided to make St Clement's drizzle cake , to enjoy along the lake, the rich and crumbly flakes.. wish I could rhyme more..maybe not :)
Its an English tea cake [love the quaintness of it] seemingly quite common, though I have never heard of it before..the English seems to be the masters of cakes all around!
The original recipe is here but I reproduce here as I made changes to make it eggless and also the measurements, since Im not used to measure in grams anymore.. Actually, I got a bit confused about the egg replacement and all that orange/lemon proportions so I decided I will make the basic eggless sponge that always works for me and just add on the lemon/orange variations to it..
1 cup AP flour1 cup Whole wheat pastry flour1 tsp baking powder1/2 tsp baking soda4 tbsp milk powder1 cup fine sugarZest of 1 big lemon1 cup milk4 oz/1/2 stick butter meltedMix all the dry ingredients together. Whip up the butter and sugar and add the lemon zest. Add the flour and milk and mix to form cake batter. Pour into a loaf pan and bake @ 375F for 50 mins.juice of 1 lemonsame amount of orange juice ( I didn't have a fresh orange)3 tbsp granulated sugarSimmer both juices till reduced to about 3 tbsp. Let it cool and add sugar. As soon as the cake is out , poke with skewers and pour the 'drizzle' on it.
There is no picture around but it looked like this after pouring and I wasn't sure if my drizzle was too much:
After cooling, it turned out to be just about right..a moist cake with a dense sweet flavor and pockets of orange/lemony bursts in between !
A bit of googling also shows that there are many variations on this 'drizzle' and Im sure to try some more..soon...