The Courier-Mail - QWeekend

CITRUS CAKE

From Ripe Figs

- Recipe YASMIN KHAN

Method

Preheat the oven to 180C/fan 160C/Gas 4. Butter 2 x 20cm sandwich cake tins and line the bases with baking parchment.

Place all the ingredient­s for the cake together in a large bowl and beat for a couple of minutes until just blended.

Divide the batter evenly between the two prepared tins. Bake for 20-25 minutes or until lightly golden.

Leave the cakes to cool in the tin for five minutes, then transfer them to a wire rack.

To make the frosting, mix together the icing sugar, cream cheese, yoghurt, orange and lemon juices and whisk until smooth. Place this in the refrigerat­or to chill and firm up while the cake cools. When the cake is completely cool, use a palette knife to spread half the frosting on one cake. Place the other on top and ice with the rest of the frosting.

Finish by decorating with a scattering of orange and lemon zests.

 ??  ?? Ingredient­s
For the cake
225g softened unsalted butter, plus more for the tins 225g self-raising flour 200g caster sugar 4 large eggs, lightly beaten
1 tsp baking powder ¼ tsp salt
1 tsp vanilla extract 4 tbsp full-fat natural yoghurt
2 tbsp finely grated unwaxed orange zest 2 tbsp orange juice
For the frosting
80g icing sugar
350g full-fat cream cheese
4 tbsp full-fat yoghurt 1 tbsp orange juice 2 tbsp lemon juice finely grated orange and unwaxed lemon zest, to serve
Ingredient­s For the cake 225g softened unsalted butter, plus more for the tins 225g self-raising flour 200g caster sugar 4 large eggs, lightly beaten 1 tsp baking powder ¼ tsp salt 1 tsp vanilla extract 4 tbsp full-fat natural yoghurt 2 tbsp finely grated unwaxed orange zest 2 tbsp orange juice For the frosting 80g icing sugar 350g full-fat cream cheese 4 tbsp full-fat yoghurt 1 tbsp orange juice 2 tbsp lemon juice finely grated orange and unwaxed lemon zest, to serve

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