ST. CLEMENTS CAKE  (oranges and lemons)

1 medium orange
2 medium lemons
200 grams soft butter
1 1/2 cups sugar
4 eggs
1 1/2 cups self raising flour

cut a cross in the tops of the orange and lemons.  place in a pot of cold
water and bring to boil.  reduce heat and let slow boil for 1 hour. drain and cool.

preheat oven to 175 c.  grease and line bottom of 22 cm springform tin.

blitz orange and lemons in a food processor until mushy (skin and all).  remove any noticeable pips.

using an electric mixer, beat the butter and sugar together until combined.
add in eggs and beat till well combined and creamy.

beat in orange and lemons till well combined.

on low speed, beat in flour till well combined.

pour into tin and level top.

cook 45-50 minutes or until a skewer comes out clean.

cool in tin for 10 mins then remove sides and bottom and move to wire rack.

cool completely  and ice. decorate with candied peel if desired.

ICING

3 cups icing sugar
1 tablespoon butter
lemon juice.

mix the icing sugar and butter together with enough juice to make
a spreadable paste.

CANDIED PEEL

1  medium orange
1 lemon
1/2 cup water
1/2 cup sugar
about 2 tablespoons extra sugar

use a zester and remove the rind from the orange and lemon.

place the rind, water and sugar into a small pot.

bring to the boil, lower heat and cook 15-20 mins until thickened.

strain.  discard liquid.

place extra sugar in a bowl and using a little at a time, roll the rind in the sugar
until coated. separate strips as you go and place sugared rind on a plate.

let dry for a while, and shake off excess sugar before using.