If I could do this all over again (not too sure if I would considering that I’m up to my neck in camcorder reviews), I would make a couple of changes to my adapted recipe below. For starters, I want a more intense tangy flavour to the cake. The recipe below called for a very mild citrus cake that was neither flavoursome or sweet. Disappointing really although it could be salvaged with some frosting. But I’m not a frosting fan, so more orange-lemon flavour in the form of an increase in the amount of grated zest. I’d go for two small lemons and one entire orange. I would also stick to the recommended amount of sugar called for in the recipe – that a full 3/4 cups plus 5 tablespoons (or maybe omit two to three tablespoons) but I definitely would not replace caster sugar with brown sugar. Reason being that as I was creaming the butter, I could see melted brown sugar collecting below the sugar-butter mixture.
A note though – the cake doesn’t keep very well unless stored immediately in an airtight container – so best to eat it fresh. Perhaps with a cup of tea and a drizzle of either marmalade jam/glaze or honey.
Adapted from Exclusively Foods’s Lemon and orange cake
1 1/4 cup self-raising flour
3/4 cup unsalted butter
Slightly less than 3/4 cup brown sugar
3 large eggs at room temperature
Finely grated zest from one small lemon and half an orange
4 tablespoons (80ml) citrus juice (we use 2 tablespoons orange juice and 2 tablespoons lemon juice)
- Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced).
- Grease the side and base of a 20cm diameter (inside top measurement) round cake pan. We use a springform pan for easy removal of the cake. Line base and side of the pan with non-stick baking paper.
- Using an electric mixer or electric hand-held beaters, beat butter and sugar until very pale and creamy. This could take up to 20 minutes.
- Add the eggs one at a time, beating for a few minutes after each addition. Don’t rush the addition of the eggs as the mixture will be more likely to separate and develop a curdled appearance. Add the zest with the last egg.
- Add half the flour and stir until just combined. Repeat with remaining flour. Mix in juice.
- Spoon mixture into prepared pan and spread evenly.
- Bake for about 50-55 minutes, or until a thin-bladed knife or wooden skewer inserted into the centre of the cake comes out clean. The cake should spring back when lightly pressed in the centre.
- Store in an airtight container. Best eaten on the day it’s made.