Driz­zle CITRUS CAKE

PREP + COOK TIME 2 HOURS (+ COOL­ING) SERVES 12

The Australian Women’s Weekly Food Magazine - - Front Page -

250g but­ter, soft­ened, chopped 1 ta­ble­spoon each finely grated

orange and lemon rind 1½ cups (330g) caster sugar 4 eggs

1½ cups (225g) self-rais­ing flour ½ cup (75g) plain flour

½ cup (125ml) orange juice

¼ cup (60ml) lemon juice

CAN­DIED CITRUS

1 cup (220g) caster sugar

½ cup (125ml) water

1 medium orange (240g), sliced thinly 1 medium lemon (75g), sliced thinly

GLACÉ IC­ING

2 cups (320g) ic­ing sugar ¼ cup (60ml) boil­ing water

1 Pre­heat oven to 160°C/140°C fan. Grease a deep 22cm round cake pan; line base and side with bak­ing pa­per. 2 Beat but­ter, rinds and sugar in a large bowl with an elec­tric mixer un­til light and fluffy. Beat in eggs, one at a time. Fold in sifted flours and juices, in two batches. Spread mix­ture into pan.

3 Bake for 1¼ hours or un­til a skewer in­serted into the cen­tre comes out clean. Stand cake in pan for 10 min­utes be­fore turn­ing, top-side up, onto a wire rack to cool. 4 Mean­while, make can­died citrus. Make glacé ic­ing.

5 Driz­zle cold cake with ic­ing. Just be­fore serv­ing, top with can­died citrus slices.

CAN­DIED CITRUS

Stir sugar and the water in a large fry­ing pan over low heat, with­out boil­ing, un­til sugar dis­solves. Add orange and lime slices; bring to the boil. Re­duce heat to low; sim­mer for 15 min­utes, turn­ing slices oc­ca­sion­ally. Re­move from heat; cool slices on a wire rack.

GLACÉ IC­ING

Sift ic­ing sugar into a medium heat­proof bowl; add the boil­ing water, stir un­til mix­ture is smooth. Cake will keep in an air­tight con­tainer at room tem­per­a­ture for up to 4 days.

Suit­able to freeze, with­out the can­died citrus and the ic­ing, for up to 3 months.

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