Double citrus syrup cake

 

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.

Double citrus syrup cake 
Adapted from an original recipe by Julia Busuttil Nishimura, as published on ABC Everyday

Julia suggests swapping the citrus for whatever you have to hand. Just be mindful of the size of the fruit eg: two limes will be equivalent to one lemon but you'd only need half a grapefruit. One tangelo would be a good swap for an orange but you might need two mandarins, if they were on the smaller side.

cake

200g unsalted butter, softened

200g caster (superfine) sugar

3 eggs

Zest of 1 orange and 1 lemon

1 tsp vanilla extract

225 plain yoghurt (I used Greek)

250g (1 2/3 cup) self-raising flour

syrup

Juice of 1 orange and 1 lemon

100g caster (superfine) sugar

Preheat oven to 180 deg C and grease and line a 21cm round cake tin.

Cream the butter and sugar until pale and fluffy, either using a wooden spoon or a stand mixer/food processor. Add the eggs, one at a time, making sure each is fully incorporated before adding the next, then add the citrus zest and vanilla.

Add half the yoghurt and half the flour and mix (on low speed if working with a stand mixer/food processor) to combine. Repeat with remaining yoghurt and flour and mix just til batter comes together and there are no white streaks of yoghurt or dry pockets of flour, being careful not to overmix.

Spoon into tin and bake for 40-45 minutes, or until a skewer/toothpick inserted in the middle comes out clean. Remove from oven but leave in the tin on a cooling rack.

Make the syrup by combining sugar and citrus juice in a small saucepan and heating over medium heat until the sugar dissolves. Let simmer for 2-3 minutes until liquid has thickened slightly.

Poke holes in cake and pour syrup over still hot cake and let cool completely in tin.

Turn out and serve, with extra yoghurt, or cream and berries, or simply as is.

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