FOOD + DRINK
MORE TASTE LESS WASTE CONT .
No Waste Citrus Drizzle Cake Recipe by : Abel & Cole www . abelandcole . co . uk
Got a few lemons leftover from your fruit and veg box ? Or some spare oranges kicking around your fruit bowl ? Don ' t waste them – turn them into a drizzle cake that ' s bursting with zingy citrus flavours and topped with a rich cream cheese frosting . You can use a mix of lemons , limes , clementines or oranges for this cake , which makes a tasty afternoon treat any time of year .
Serves : 8-10 Prep time : 30 minutes Cook time : 40-50 minutes
Ingredients :
• 225ml sunflower oil , plus extra for greasing
• 300g caster sugar
• 4 eggs
• 7 citrus fruits such as lemons , limes , oranges and clementines
• 250g plain flour
• 100g ground almonds
• 2 tsp baking powder
• 75g omega seed mix
• 300g icing sugar
• 75g butter , softened
• 125g cream cheese
• Extra citrus zest and seeds , to garnish
Method :
1 . Warm your oven to 180 ° C / Fan 160 ° C / Gas 4 . Grease a square or rectangular cake tin ( approx 24- 28cm ) and line with greaseproof paper .
2 . Tip 200g of the sugar into a large bowl and pour in the sunflower oil . Crack in the eggs and grate in the zest from your 7 citrus fruits . Squeeze in the juice from 4 of the citrus fruits ( save the rest for later ). Whisk the sugar and liquids together till well combined .
3 . In a separate large bowl , weigh out 250g plain flour . Add the ground almonds , 2 tsp baking powder and the mixed seeds and stir to combine . Pour the contents of the flour bowl into the bowl with the wet ingredients . Fold the mixture together to make a smooth cake batter , then pour it into the prepared tin . Smooth the top of the batter to make sure it ' s even and slide the tin into the oven . Bake the cake for 40-50 mins , till a skewer inserted into the thickest part of the cake comes out clean .
4 . While the cake is baking , squeeze the juice from the remaining citrus fruits into a small pan . Pour in 100g sugar and stir well . Set aside .
5 . When the cake is baked , leave it in the tin . Use a skewer to poke holes into the sponge evenly all over , approx 3-4cm apart . Warm the pan with the juice and sugar over a medium heat and gently simmer for 2-3 mins until the sugar has dissolved . Spoon the warm , sugary juice all over the sponge and pop the cake to one side to cool down .
6 . When the cake has cooled , make the icing . Sift the icing sugar into a large bowl and add the softened butter . Whisk until the butter is combined evenly with the icing sugar , then add the cold cream cheese . Beat the icing together until smooth and soft , being careful not to over mix which could cause the icing to turn runny .
7 . Transfer the cooled cake to a serving board or stand . Spoon over the cream cheese icing . You can scatter over a few extra seeds or grate over a little citrus zest to decorate , if liked .
The iced cake will keep well in the fridge for 3-4 days . The uniced cake can be kept in an airtight tin at room temperature for up to 7 days .
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