Drizzle CITRUS CAKE
PREP + COOK TIME 2 HOURS (+ COOLING) SERVES 12
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
1 cup (220g) caster sugar
½ cup (125ml) water
1 medium orange (240g), sliced thinly 1 medium lemon (75g), sliced thinly
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.
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.
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.