A delightful and fragrant cake featuring the tangy sweetness of St. Clements marmalade. This Bundt cake is baked in a decorative mould and topped with a luscious lemon and orange glaze.
St. Clements Bundt
Rated 2.7 stars by 17 users
Author:
The Boho Baker
Servings
8
Prep Time
15 minutes
Cook Time
45-55 minutes
A delightful and fragrant cake featuring the tangy sweetness of St. Clements marmalade. This Bundt cake is baked in a decorative mould and topped with a luscious lemon and orange glaze. By The Boho Baker
Ingredients
- 230g baking margarine
- 230g caster sugar
- 4 medium eggs
-
4tbsp Tiptree St. Clements Marmalade
- Zest of ½ an orange
- Zest of ½ a lemon
- 4tbsp milk
- 380g self-raising flour
- Extra butter and flour, for greasing the tin
To decorate
- 250g fondant icing sugar
- 2tbsp freshly squeezed orange juice
- 2tbsp freshly squeezed lemon juice
- Zest of ½ an orange
- Zest of ½ a lemon
- Sprinkles
- Fresh flowers
Directions
- 1. Preheat the oven to 180C/160C (fan)/gas mark 4.
- 2. Melt a little butter and brush it over the interior of your bundt tin. Sift a little flour into the tin and give it a good shake to ensure an even coat. Set aside.
- 3. Beat the margarine and caster sugar until pale and fluffy.
- 4. Whisk in the eggs, marmalade, zests, and milk. Fold in the flour to create a smooth batter.
- 5. Transfer the cake mix into the prepared bundt tin and bake for 45-55 minutes, or until a skewer inserted into the deepest part of the cake comes out clean.
- 6. Place the cake on a wire rack and leave it in the tin for 5 minutes before removing. If your bundt gets stuck, a few taps around the side should loosen it.
- 7. When the cake has cooled completely, whisk together the fondant icing sugar with the lemon and orange juices, adding more liquid if the icing feels too thick to pour. Drizzle the icing over the bundt, allowing it to drip down the sides.
- 8. Decorate with citrus zests, sprinkles, and fresh flowers. Store in an airtight container and enjoy within 3 days.
