Heavenly citrus cake

Recipe from: 5/16/1996 12:00:00 AM
Ingredients 20
Servings 0
Time

Ingredients

  • SYRUP
  • 1
    lemon
  • 2
    oranges
  • 80
    ml
    castor sugar
  • 2
    cinnamon sticks
  • CAKE
  • 225
    g
    soft butter
  • 250
    ml
    castor sugar
  • grated rind of 2 lemons
  • 4
    extra-large eggs
  • 200
    g
    ground almonds
  • 250
    ml
    semolina
  • 250
    ml
    self-raising flour
  • 10
    ml
    baking powder
  • 5
    ml
    almond essence
  • 50
    ml
    lemon juice
  • 100
    ml
    orange juice
  • LEMON CURD DECORATION
  • 190
    ml
    lemon curd
  • 65
    ml
    icing sugar, sifted
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray a 21 cm loose-bottomed cake tin with non-stick spray. 1. Peel strips of citrus rind using a vegetable peeler and place in a saucepan. Squeeze the juice of the fruit and add to the rind in the saucepan with the rest of the ingredients for the syrup. Heat slowly until the castor sugar has dissolved. Bring to the boil and simmer for 5 minutes. Drain, reserving the rind, cinnamon sticks and syrup, 2. Cream the butter in a large mixing bowl until light and fluffy. Add small quantities of the castor sugar at a time while beating continuously. Add the grated lemon rind. Add the eggs one by one, beating well after each addition. Add all the dry ingredients and fold in. Add the almond essence and lemon and orange juice. Mix lightly and turn into the prepared tin. Bake for 80 minutes or until done. The cake is done when a testing skewer comes out clean when inserted into the centre of the cake. Cover with aluminium foil after 40 minutes if the cake becomes too dark. 3. Pierce the cake with a testing skewer and pour the hot syrup over the hot cake while still in the tin. Cool slightly in the tin before turning out onto a wire rack to cool completely. Transfer the cake to a serving platter. Slowly heat the lemon curd, taking care not to bring it to the boil. Add the icing sugar and mix well with a wire whisk until smooth. Pour half the icing over the cake just before serving and serve the rest with the cake. Garnish the cake with the lemon rind and cinnamon sticks. Makes a medium-sized cake.
 

Read more on: bake  |  fruit
 

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