St Clementine Bundt Cake
 
Ingredients:
 
250g Butter, unsalted 
250g Sugar 
1 tsp Vanilla extra 
4 Large free range eggs 
250g Self raising flour 
1 Lemon 
1 Lime 
1 Orange zest for cake and juice for the icing 
200g Icing sugar 
 
Here’s how:
 
Mix together the butter and sugar in a bowl with an electric whisk. The mixture needs to be nice, light and fluffy. Then add the eggs one at a time making sure you mix well between each egg. 
Add the zest from the citrus fruit along with the flour. 
Fold the mixture together carefully. 
Transfer the cake mixture into a non stick Bundt tin and bake in a pre heated oven 170c for 30-40 minutes or until golden and cooked through. 
 
Once the cake has come out of the oven, leave to rest for 20 minutes before turning out. 
Mix together in a small bowl the icing sugar and citrus juice 
Drizzle the icing over the cake before serving.  
 
Recipe by Peter Sidwell