Sugared citrus cakes

AT A GLANCE

  • Serves 10 people

Instead of the more usual syrup, these cakes have a sugary crust. Use any combination of citrus rind and juice you like.

  • 125 gm softened butter
  • 220 gm (1 cup) caster sugar
  • Finely grated rind of 1 lemon and 1 ruby grapefruit
  • 2 eggs
  • 150 gm (1 cup) self-raising flour
  • 130 gm (½ cup) sour cream
  • 50 gm ground almonds
  • 60 ml (¼ cup) ruby grapefruit juice
  • To serve: candied lemon or grapefruit peel (optional)
  •  
  • Citrus sugar glaze
  • 140 gm caster sugar
  • 2 tbsp each lemon juice and grapefruit juice
01   Preheat oven to 180C. Beat butter, sugar and rinds in an electric mixer until light and fluffy (3-4 minutes). Add eggs one at a time, beating well after each addition and scraping down sides of bowl. Add flour, sour cream, almonds and grapefruit juice and beat until smooth. Divide among 10 buttered and floured 125ml-capacity dariole moulds, smooth tops and bake until risen and golden and centres spring back when lightly pressed with your fingertip (15-20 minutes). Stand in tins for 5 minutes then turn onto a wire rack placed on a tray to cool.
02   Meanwhile, for citrus sugar glaze, combine sugar and juices in a bowl and stir to combine and partially dissolve sugar. Spoon over warm cakes and cool completely then top with candied citrus rind, if desired. Cakes will keep for up to 3 days stored in an airtight container.

Recipe:

EMMA KNOWLES

Photography:

AMANDA MCLAUCHLAN

Styling:

EMMA KNOWLES AND GERALDINE MUNOZ

FEATURED IN

Apr 2009

Apr 2009

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