NEED:
1 cup butter
2 ¼ cups caster sugar
6 eggs 3 cups SR flour
zest of 2 lemons and 1 orange
juice of 1 lemon
½ teaspoon salt
¼ teaspoon bicarb of soda
1 cup sour cream
½ teaspoon vanilla
½ teaspoon orange essence
1 x 11 cup capacity bundt cake pan
DO:
Cream butter until soft.
Add sugar and zests gradually, beating until light and fluffy.
Add eggs, one at a time, beating thoroughly after each.
Sift together flour, salt, and bicarb; add to batter alternately with sour cream,
beating until smooth. Add essences and lemon juice. Beat until blended.
Prepare fluted (bundt) cake pan by coating generously with vegetable oil spray,
then sprinkling with granulated sugar; or grease pan heavily.
Pour batter into prepared pan. Process in steam oven for 1 hour until done.
Cool cake for 10 minutes; remove from pan. Dust with icing sugar.
SERVE:
With whipped cream and drizzled with citrus dessert syrup.
CITRUS DESSERT SYRUP:
Zest and juice 1 orange and 1 lemon (or lime).
Place in pan with 1 cup sugar and 1/2 cup water on induction (4)
until sugar dissolves and all flavors are infused.
Will keep for a week in the fridge in a screw top jar.
Delicious served over almost any dessert!
Can be used to decorate the plate around a dessert…restaurant style.
