HOW TO MAKE… A CITRUS CAKE
Q 3 tbsp unsalted butter Q 100g (3½oz) packed light brown sugar Q 1 tbsp honey Q 2 tsp fresh lemon juice Q 5-8 thin citrus slices Q 250g (9oz) plain flour Q 2 tsp baking powder Q ½ tsp flake kosher sea salt Q ½ tsp ground cinnamon Q ½ tsp ground cardamom Q 4 large eggs Q 265g (9¼oz) granulated sugar Q 120ml (4fl oz) extra virgin olive oil Q 60ml (2fl oz) fresh orange or blood orange juice Q 60ml (2fl oz) fresh lemon or lime juice Q 3 tbsp whole milk Q 2 tsp pure vanilla extract Q 1 tsp grated orange zest
Q 20cm (77/ 8") round cake tin Q Parchment paper Q Small saucepan Q Medium bowl Q Whisk Q Stand mixer Q Wire rack The family’s round, the kettle’s on, then you unveil this winter treat in all its syrupy glory – star baker, take your crown.
When you need to pull something a bit special out of the bag, this recipe will do it. It’s simple to make, but bursting with sweet honey, spices and juicy fruit flavour. And can we talk about those citrus slices glowing like rubies and amber? Seasonal styling just hit the kitchen and we’re sold.
Preheat the oven to 190°C/ 375°F/Gas Mark 5. Grease the cake tin well with unsalted butter and line the bottom of the tin with parchment paper, cut to fit.
In a small saucepan, combine the butter, brown sugar, honey and lemon juice and heat over a low heat, whisking until the sugar has dissolved. Remove from the heat and pour the syrup into the prepared cake pan. Arrange the citrus slices over the bottom of the pan in an even layer, overlapping them to ensure the entire bottom of the pan is covered. Set aside.
In a medium bowl, stir together the flour, baking powder, salt, cinnamon and cardamom until blended. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, granulated sugar and oil on a medium-low speed until smooth. Next add the orange juice, lemon or lime juice, milk, vanilla and orange zest, and mix until incorporated. Gradually add the flour mixture and then mix until just blended.
Fill the cake tin three-quarters full with the batter and bake for 30 to 40 minutes, or until a toothpick or skewer inserted into the centre of the cake comes out clean. Allow it to cool in the pan for 10 minutes, then invert it onto a wire rack, peel off the parchment paper, and allow to cool completely before slicing up and serving.
First We Eat This recipe appears in First We Eat: Good Food for Simple Gatherings from My Pacific Northwest Kitchen by Eva Kosmas Flores (£26.99), published by Abrams. www.abramsbooks.com