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
- 1Preheat 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.
- 2Meanwhile, 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.