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Sugared citrus cakes

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
  • 20 min preparation
  • 20 min cooking (plus cooling)
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At A Glance

  • Serves 10 people
  • 20 min preparation
  • 20 min cooking (plus cooling)

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