St Clement’s Cake

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Here is another childhood literary favourite. I wonder how many kids today know this song or if any actually know what it means. I actually made a point of visiting all these places on my travels.

Oranges and lemons,
Say the bells of St. Clement’s.

You owe me five farthings,
Say the bells of St. Martin’s.

When will you pay me?
Say the bells of Old Bailey.

When I grow rich,
Say the bells of Shoreditch.

When will that be?
Say the bells of Stepney.

I do not know,
Says the great bell of Bow.

Here comes a candle to light you to bed,
And here comes a chopper to chop off your head!

Last night my yoga teacher gave me a bag of lovely oranges from her daughter’s tree and Orange you glad she did?

I am glad she did as it gave me inspiration for this cake (which is a variation of the lemon almond tea cake I posted earlier)……since I still have lemons too.

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Fancied it up with orange and lemon rind to top things off…..

PS The little cookies in the background are a variation of Bianca’s recipe from her blog wholefood simply. I made the original version here:  mix and make peanut butter cookies last time but this batch I used dates to sweeten the cookies and the filling and added cocoa to the filling……they are awesome, a little reminiscent of Kingstons…..and if you like peanut butter….I did a fudge recipe based on her peanut butter cups……my husband has had trouble restraining himself and the kids….well lets just say those heart shaped babies are on rationing!!!!

CAKE INGREDIENTS

  • 2 lots of almond pulp – ie 2 cups soaked almonds worth after making almond milk (or about 3 cups almond meal).
  • 1 1/3 cup pitted dates soaked for about an hour or longer in the zest and juice 3.5 large ripe juicy oranges and 1.5 large juicy lemons (see note re icing below)
  • 1/3 cup potato flour
  • 1/3 cup besan (chickpea flour)
  • 1/3 cup buckwheat flour
  • (or substitute 1 cup pre made gluten free flour for the flours listed)
  • 4 teaspoon baking powder
  • 4 teaspoons flaxmeal
  • 2 tablespoons rice malt (or maple) syrup
  • 1 teaspoon vanilla essence
  • 1 teaspoon lemon essence (optional)

ICING INGREDIENTS

  • 1/2 cup pitted dates soaked in juice and rind or 1/2 ripe juicy lemon and 1/2 juicy orange (I soaked all the dates in all the citrus and just took some out for the icing)
  • 1/3 cup cashews
  • 1/2-3/4 cup dessicated coconut (or use 2 tablespoons coconut butter if you prefer a smoother result)
  • about 1/4 cup almond milk (to achieve thick spreadable consistency)

METHOD

  1. Preheat oven to about 170 degrees (or a bit warmer if you have an oven that isn’t a dragon like mine).
  2. Line 2 small 10cm round tins and one 20cm tin with baking paper.
  3. Puree dates and juice / zest / essences and syrup. Put in large bowl and mix in all other ingredients until a thick batter is achieved.
  4. Smooth batter into prepared tins.
  5. Bake about 30 mins (or until skewer inserted in centre comes out clean)
  6. Cool on rack.
  7. While the cakes are baking, make the icing by putting all ingredients into stickmix blender attachment or mill or small food processor and blitz until smooth (adding water to thin as needed).
  8. Allow cakes to cool completely before applying icing.
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I got a bit fancy and did a layer cake…..even managed to slice it well…..has a really nice consistency!

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