Combine orange and lemon juice to make this tangy cake with citrus slices - perfect for an after dinner treat or a special occasion.
- 250g butter, softened
- 1 tbsp each finely grated orange and lemon rind
- 330g caster (superfine) sugar
- 4 eggs
- 225g self-raising flour
- 75g plain (all-purpose) flour
- 125ml orange juice
- 60ml lemon juice
- Candied citrus slices
- 220g caster (superfine) sugar
- 125ml water
- 1 medium orange (240g), sliced thinly
- 1 medium lime (75g), sliced thinly glacé icing
- 320g icing (confectioners’) sugar
- 60ml boiling water
- Preheat oven to 160°C/325°F.
- Grease deep 22cm (9-inch) round cake tin; line base and side with baking paper.
- Beat butter, rinds and sugar in large bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in sifted flours and juices in two batches
- Spread mixture into cake tin.
- Bake cake for about 1 hour 10 minutes. When you take the cake out of the oven, leave it to stand in the tin for 10 minutes before turning, top-side up, onto a wire rack to cool.
- Meanwhile, make candied citrus slices. Make glacé icing (see below).
- Drizzle cake with glacé icing. Just before serving, top with the candied citrus slices.
Candied citrus slices:
- Combine sugar and the water in large frying pan.
- Stir over low heat, without boiling, until sugar dissolves. Add orange and lime slices. Bring to the boil.
- Reduce heat to low and simmer, uncovered for 15 minutes, turning slices occasionally.
- Remove from heat. Cool slices on wire rack.
- Sift icing sugar into medium heatproof bowl. Add the boiling water and stir until smooth.
Top tip for making Buttery citrus cake
This recipe can be made four days ahead; store in an airtight container at room temperature. You will need about two oranges and one lemon for the cake. Pre-iced cake is suitable to freeze.