Instead of the more usual syrup, these cakes have a sugary
crust. Use any combination of citrus rind and juice you like.
125 gmsoftened butter220 gm(1 cup) caster sugarFinely grated rindof 1 lemon and 1 ruby grapefruit2eggs150 gm(1 cup) self-raising flour130 gm(½ cup) sour cream 50 gmground almonds60 ml(¼ cup) ruby grapefruit juiceTo serve:candied lemon or grapefruit peel (optional)Citrus sugar glaze140 gmcaster sugar2 tbsp eachlemon juice and grapefruit juice
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.
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.