It may not be the season for citrus cakes, we are nearing December and I know in the next few weeks blog post will be inundated with all things Christmas. However, citrus fruits are available in any large city markets and most supermarkets and make a nice change to all the fruit cakes that will be around this season. This cake is super easy and is just a variation of my favourite lemon layer cake but with an added dimension which is the orange. I also liked this cake as it was a simple cake with no lashings of buttercream in the middle, just a nice spread on top. I decorated this cake with candied orange and lemon cake which I felt gave a pretty effect.
Here is how my orange and lemon cake with candies orange and lemon pieces turned out:
|Orange and lemon cake with candied orange and lemon pieces.|
|Zest added to the mixture.|
Recipe for Orange and Lemon cake
250g unsalted butter
500g caster sugar
375g self-raising flour.
Preheat the oven to 160C (315 / Gas mark 2-3). Lightly grease a 24cm spring-form cake tin and line the base and side with baking paper.
Finely grate the zest from the lemons and oranges to give 3 tablespoons of each, than squeeze the fruit to give 186ml juice from each. Heat the butter and sugar and 1 tablespoon each of the lemon and orange zest in a saucepan over low heat, stirring until melted. Pour into a bowl.
Add half the egg 185ml of the milk and 185g of the flour to the bowl, beating using electric beaters until just combined. Add the remaining egg, milk and flour and beat until smooth- do not over mix. Pour into the tin and bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin.
For the orange and lemon buttercream and candied orange and lemon pieces follow the link here and replace the suggested lime with the orange and lemon.