We received one of our favourite magazines: Cuisine.
The E.I.C. spotted a cake recipe to try… Nom, nom, nom.
The Citrus Layer Cake
Here the humble sponge cake is transformed into a moist citrusy layer cake.
200g caster sugar
grated zest and juice of 3 lemons (1/2 juice)
3 eggs and 2 egg yolks beaten.
In a heavy-based saucepan heat the butter, sugar , and lemon zest and juice over a low heat until the butter and sugar have dissolved. Strain the eggs through a sieve then add to the saucepan. stirring with a wooden spoon constantly until the mix thickens (about 5 minutes). Be careful not to let the curd boil or it will curdle. Pour into clean, sterilized jars and, once cool, store in the refrigerator for 1-2 weeks. Makes 2 cups.
Lemon trickle icing
25g butter melted
grated zest of 1 lemon and 1 tablespoon of juice
2 tablespoons boiling water
2 cups icing sugar
Combine all ingredients, whisking until smooth.
For the cake
3/4 cup caster sugar
1 cup flower
1 teaspoon baking powder
2 tablespoons milk
grated zest of 1 orange and 1 tablespoon of juice
Preheat oven to 180C. Butter and flour 2 x 20cm round sandwich tins or one large tin. [We used two loaf tins]
Beat the eggs and sugar until thick and creamy. Sift the flour and baking powder, and fold gently through the egg mixture. In a small saucepan, place the milk and butter, and heat until the butter has melted, but don’t let it boil. Add orange zest and juice then fold through the batter. Divide the mixture between the 2 tins, smooth the tops and bake for 15 minutes or until the sponge comes away from the sides when pressed gently.
Allow the cakes to cool for 10 minutes before removing from the tin. when cold cut each cake in half horizontally. Use a palette knife to spread a generous amount of lemon curd between the layers and stack on top of each other. Drizzle the icing over and allow to set.