Citrus layer cake
The humble sponge cake is transformed into a moist citrusy layer cake with this recipe. I used lemon curd, but you could substitute oranges, blood oranges or grapefruit. The cake is finished with a simple lemon trickle icing and it never hurts to serve it with lashings of whipped cream.
Ingredients:
For the lemon curd
- 100g butter
- 200g caster sugar
- Grated zest and juice of 3 lemons (you need 1⁄2 cup juice)
- 3 eggs and 2 egg yolks, beaten
For the cake
- 3 eggs
- 3⁄4 cup caster sugar
- 1 cup flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- 45g butter
- Grated zest of 1 orange and 1 tablespoon juice
For the lemon trickle icing
- 25g butter, melted
- Grated zest of 1 lemon and 1 tablespoon juice
- 2 tablespoons boiling water
- 2 cups icing sugar
Method
1. To make the lemon curd, in a heavy-based saucepan heat the butter, sugar, and lemon zest and juice over a low heat until the butter and sugar have dissolved.
2. Strain the eggs through a sieve then add to the saucepan, stirring with a wooden spoon constantly until the mix thickens (about 5 minutes). Be careful not to let the curd boil or it will curdle. Makes 2 cups (you need about 1 cup for the cake). Pour into clean, sterilised jars and, once cool, store in the refrigerator for 1-2 weeks.
3. To make the cake, preheat the oven to 180°C. Butter and flour 2 x 20cm round sandwich tins or a large tin (adjust the cooking time for the large tin to 25-30 minutes).
4. Beat the eggs and sugar until thick and creamy. Sift the flour and baking powder, and fold gently through the egg mixture. In a small saucepan, place the milk and butter, and heat until the butter has melted, but don't let it boil. Add the orange zest and juice then fold through the batter.
5. Divide the mixture between the 2 tins, smooth the tops and bake for 15 minutes or until the sponge comes away from the sides and the top bounces back when pressed gently.
6. Allow the cakes to cool for 10 minutes before removing from the tin. When cold cut each cake in half horizontally. Use a palette knife to spread a generous amount of lemon curd between the layers and stack on top of each other.
7. To make the lemon trickle icing, combine all the ingredients, whisking until smooth. Drizzle the icing over the cake and allow to set. Garnish with candied peel if you wish.
Written by Ginny Grant. Appeared on Stuff.co.nz
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