I've got a real affection for cakes flavoured with citrus. The acidity of the fruit spectacularly offsets the sweetness of sugar. The flavour feels bright and fresh in the colder months when it's in season. But perhaps it's just because the colours put me in mind of nasturtiums, a flower I love, that grows wild in Brisbane backyards. And some more southern ones too. I'm lucky enough to have them permanently on display thanks to this beautiful linocut by my dad, which has pride of place in my living room.
But this cake! The recipe is by Julia Busuttil-Nishimura, who's responsible for some of my favourite bakes of recent years - this raspberry coconut and lime cake, this ginger cake with brown sugar cream cheese frosting... It uses both lemon and orange and best of all, can be made in advance, as it has yoghurt in its list of ingredients, and is drenched after baking in a syrup, both of which keep it beautifully moist. I made a 2/3rds quantity here and used a small loaf tin, but the the three egg version (the original recipe, as below) would be lovely in the round. It looks good just as is but if you've got any nasturtiums about, they do make a very pretty (and edible) topping. It's also excellent with berries and cream.