ST CLEMENT’S CITRUS CAKE

Serves 10–12 Prep and baking time: 1hr 15 minutes • 20g butter, softened, to grease • 2 tbsp plain flour • 1 medium (240g) orange • 1 medium (140g) lemon • 1 medium (100g) mandarin • 250g butter, softened, extra • 1 cup (220g) castor sugar • 4 eggs • 11/3 cups (200g) self-raising flour • 1/3 cup (55g) fine semolina FOR THE SYRUP • 2 medium (480g) oranges • 2 medium (280g) lemons • 2 medium (200g) mandarins • ¾ cup (165g) castor sugar

1. Preheat the oven to 170°C (150°C fan-forced). Liberally brush a 22cm (2-litre/8-cup capacity) bundt pan with the softened butter. Dust the inside with the plain flour to coat; tap out the excess flour.

2. Finely grate the zests from the fruit. Squeeze the juice out, and reserve the juices for the syrup.

3. Using an electric mixer, beat the butter (250g), zest and sugar in a bowl until light and creamy. Beat in the eggs, one at a time. Sift the flour and semolina and fold in. Spread the mixture in the pan.

4. Bake the cake for 40 minutes or until a skewer inserted into the centre comes out clean. Stand the cake for 5 minutes before turning out onto a piece of baking paper on a wire rack over a tray. 5. For the syrup [make while the

cake is baking]: Using a zesting tool, remove the zest from both the oranges and lemons in long thin strips. [Reserve some for decorating]. Squeeze out all the juice. Combine the zests, juices, reserved juices and the sugar in a medium saucepan; stir over heat until the sugar is dissolved. Bring to the boil. Reduce the heat to medium; cook for 5 minutes.

6. Pour 1½ cups of the hot syrup over the hot cake. Top with the zest. Stand for at least 30 minutes.

7. Serve the cake warm or cooled with the remaining syrup and whipped cream, if desired.