Mary Berry Clements Cake is a refreshing twist on the classic drizzle loaf, combining the zesty brightness of lemon with a sweet, sticky orange juice syrup. This delightful cake keeps every slice incredibly moist, making it a perfect treat for tea time or dessert. As a fan of Mary Berry’s baking, I can assure you that this recipe is both easy to follow and guarantees delicious results. Let’s dive into what makes this cake so special!
Why You’ll Love This Mary Berry Clements Cake
This delightful cake is not just a feast for the eyes but also a burst of flavors that will keep you coming back for more. Here are a few reasons why you’ll love it:
- Combines zesty lemon and sweet orange flavors, creating a balanced taste.
- Moist texture that comes from a unique orange syrup drizzle.
- Simple and straightforward Mary Berry Clements Cake recipe that anyone can master.
- Perfect for special occasions or a cozy afternoon with tea.
- Vegetarian-friendly, making it suitable for diverse diets.
- Can be made in advance, ideal for busy schedules.
Ingredients for Mary Berry Clements Cake
Gather these items:
- 175g Self Raising Flour
- 175g Margarine (Stork)
- 88g Caster Sugar (for cake)
- 3 Medium Eggs
- 2 tbsp Milk
- Zest of 2 Lemons
- Drizzle: Juice of 2 Oranges + 112g Caster Sugar
- Topping: Granulated Sugar (optional)
How to Make Mary Berry Clements Cake Step-by-Step
- Step 1: Preheat the oven to 180°C (160°C Fan). Line a 1kg loaf tin.
- Step 2: Beat together the 175g Self Raising Flour, 175g Margarine, 3 Medium Eggs, 2 tbsp Milk, Zest of 2 Lemons, and 88g Caster Sugar until fluffy.
- Step 3: Pour the mixture into the lined tin and bake for 45-60 minutes until a skewer comes out clean.
- Step 4: In a small saucepan, simmer the Juice of 2 Oranges and 112g Caster Sugar until the sugar has dissolved completely.
- Step 5: As soon as the cake is out of the oven, pierce it all over with a skewer and pour the warm syrup over the hot cake.
- Step 6: For an extra crunch, sprinkle with Granulated Sugar.
- Step 7: Let the cake rest for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Pro Tips for the Best Mary Berry Clements Cake
Keep these in mind:
- Ensure all ingredients are at room temperature before starting.
- Store the cake in an airtight container to maintain moisture.
- If you’re looking for a gluten-free option, substitute self-raising flour with a gluten-free blend.
- To enhance the flavor, add a pinch of salt to the batter.
Best Ways to Serve Mary Berry Clements Cake
Here are a few ideas to elevate your serving experience:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a cup of Earl Grey tea for a delightful afternoon tea.
- For a creative twist, top with candied citrus slices for decoration.
How to Store and Reheat Mary Berry Clements Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you need to reheat, simply pop a slice in the microwave for a few seconds until warm. This is a great option for meal prep, allowing you to enjoy a slice whenever you want!
Frequently Asked Questions About Mary Berry Clements Cake
What’s the secret to perfect Mary Berry Clements Cake?
The secret lies in the quality of your ingredients and ensuring they are at room temperature. This helps create a fluffy batter that bakes evenly. Following the Mary Berry Clements Cake step-by-step instructions closely will also yield great results.
Can I make Mary Berry Clements Cake ahead of time?
Absolutely! This cake keeps well for a few days, making it perfect for preparing in advance. Just make sure to store it properly to retain its moisture, and it will taste delicious even after a couple of days.
How do I avoid common mistakes with Mary Berry Clements Cake?
To avoid mistakes, measure your ingredients accurately and don’t open the oven door during baking. Each step in the Clements Cake recipe by Mary Berry is designed to ensure the best results, so stick to the method!
Variations of Mary Berry Clements Cake You Can Try
If you want to experiment, here are a few variations:
- For a richer flavor, try adding poppy seeds to the batter.
- Substitute the orange syrup with a lemon drizzle for a tangy twist.
- Make a layered cake by slicing the cake in half and adding a layer of lemon curd or buttercream in between.
- For a tropical flavor, incorporate coconut flakes into the batter.
For more delicious recipes, check out Gingerbread Cookies with Maple Glaze or Cranberry Orange Pancakes for a festive touch!
Print
Mary Berry Clements Cake: 7 Steps to Deliciousness
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refreshing twist on the classic drizzle loaf, combining lemon zest in the sponge with a sweet, sticky orange juice syrup that keeps the cake incredibly moist.
Ingredients
- 175g Self Raising Flour
- 175g Margarine (Stork)
- 88g Caster Sugar (for cake)
- 3 Medium Eggs
- 2 tbsp Milk
- Zest of 2 Lemons
- Drizzle: Juice of 2 Oranges + 112g Caster Sugar
- Topping: Granulated Sugar (optional)
Instructions
- Preheat oven to 180°C (160°C Fan). Line a 1kg loaf tin.
- Beat flour, margarine, eggs, milk, lemon zest, and 88g caster sugar until fluffy.
- Pour into tin and bake for 45-60 minutes until skewer is clean.
- Simmer orange juice and 112g caster sugar until dissolved.
- Pierce hot cake all over; pour over syrup.
- Sprinkle with granulated sugar for crunch.
- Rest 5 mins in tin, then cool on a rack.
Notes
- Ensure all ingredients are at room temperature before starting.
- Store cake in an airtight container to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 0.1g
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Mary Berry Clements Cake, drizzle cake, lemon cake, orange syrup cake
