Sugared citrus cakes


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

You'll need

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

Method

  • 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.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Apr 2009

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