St Clement's Drizzle Traybake

The AGA cooker is renowned for its traybakes—large, shallow cakes perfect for slicing into multiple portions. This version offers a twist on the classic lemon drizzle, combining orange and lemon to flavour both the cake and the crunchy drizzle topping.

St Clement's Drizzle Traybake

Serves 24

225g butter, softened

225g caster sugar

4 eggs

300g self raising flour

1 tsp baking powder

4 tbsp milk

2 lemons, zested and juiced

1 orange, zested and juiced

200g granulated sugar
 

Preparation Time: 17 minutes. Cooking time: 30 minutes.

1. Grease and line a half-sized AGA Roasting Tin with Bake-o-Glide or baking parchment.

2. Place the butter, sugar, eggs, flour, baking powder, lemon and orange zest into a large basin and beat together using an electric mixer or wooden spoon until light and fluffy.

3. Place the mixture in the prepared tin and smooth over the top.

4. Bake in the oven. CAST OVEN: place on the floor grid on the floor of the baking oven or oven on B4. FAN OVEN: preheated to B4/160oC/325oF. Bake for 25-30 minutes until golden and springy.

5. Allow to cool for 20 minutes in the tin.

6. Mix the sugar, lemon and orange juice in a jug and pour evenly over the warm cake.

7. Leave to cool completely and for the drizzle to set before cutting into squares.
 

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