In case I haven’t mentioned it before, what I have in the pantry or fridge dictates what I’ll be baking that day. This particular day I had one orange and one sad looking lemon left in the vegie crisper. I thought about combining the two. It reminded of a childhood rhyme we used to sing when we slid down the slippery slide at primary school. Two kids would be standing at the bottom of the slide, making an arch with their arms. As the person sliding down neared the end of the song, the two standing would drop their arms and chop off their head. I can remember it like it was yesterday.

“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” say the great bells of Bow

“Here comes a candle to light you to bed

Here comes a chopper to chop off your head

Chip chop chip chop – the last man’s dead.”

When I told my girlfriend what I’d baked, which started out as Orange & Lemon Cakes, she suggested calling them “St Clement’s Cakes”. I googled it and it is actually a cake. There are a few variations around. Some recipes are flourless and some are drenched in a citrus infused syrup but mine was just a standard orange cake recipe with the addition of Greek yoghurt (which also needed using up) and baked in a mini bar tin. I’m finding no one eats too much cake in one sitting in this house so I’m better off freezing them individually for later on.

Recipe

• 125gm butter, melted
• 3/4 cup sugar
• 1 tbs orange zest
• 2 tbs lemon zest
• 1/3 cup orange juice
• 2 eggs, beaten
• 400gm Greek yoghurt
• 1 3/4 cups Self Raising flour

• 1 cup icing sugar
• 1-2 tbs lemon juice

1. Preheat oven to 170 deg C.
2. Combine melted butter, sugar, juice and zest and mix well until sugar is dissolved.
3. Add beaten eggs, one at time then add yoghurt.
4. Gently stir in flour until well combined.
5. Spoon batter into well greased mini bar cake pan (other cake pans can be used if you’d like one larger cake).
6. Bake for approximately 30 minutes or until a skewer inserted into the cake comes out clean.
7. Cool on a wire rack.
8. To make glaze, combine icing sugar and lemon juice until icing sugar has dissolved.
9. Spoon over each cake.