FEATURE RECIPE
Sugared citrus cakes

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.

Serves 10

Cooking Time Prep time 20 mins, cook 20 mins (plus cooling)



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


1 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.
2 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


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