Oranges and lemons say the bells of St Clements, only now with an added nutritious twist, in this cauliflower St Clements cake recipe.
200g cauliflower florets
1 unwaxed lemon – juice & zest
1 unwaxed orange – juice & zest
2 tsp vanilla extract
1 medium free-range egg
125ml sunflower oil
120g caster sugar
200g self-raising flour
1 tsp baking powder
FOR THE FILLING AND ICING
4 tbsp mascarpone
2 tbsp lemon curd
1 tbsp icing sugar
1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line 3 x 20cm round loose-bottomed tins with baking parchment.
2. Finely chop the cauliflower, or blitz in a food processor until it looks like breadcrumbs. Pour into a bowl and set aside.
3. In a separate bowl, whisk the eggs, sunflower oil and sugar together until light and fluffy. Add the cauliflower mixture and gently fold in. Now sift the flour and baking powder on top, and fold in gently until everything is evenly combined.
4. Pour the mixture evenly into the prepared tins, pop into the middle of the preheated oven and bake for 20-30 minutes, until a skewer inserted into the centre comes out clean. Now just place on a cooling rack, wait 10 minutes, then gently remove from the tins. Allow the cakes to finish cooling completely before assembling and decorating.
5. Mix the mascarpone, lemon curd and icing sugar together. Spread half the filling over the tops of two of the cakes, taking it all the way to the edges, then stack all three cakes before smoothing the remaining filling over your assembled cake. Decorate with a sprinkle of zest, edible flowers such as pretty violas, and even a fun couple of cauliflower florets.
Recipe extracted from Blackberry Cottage: Cakes with Secret Ingredients From Aubergine to Zucchini by Kate Saunders, RRP £24.99.