This cake is ideal for decorating and certainly is nothing like the old fruit cake that was traditionally used to get a great fondant look. It can also be steamed in your Combi Steam Oven, and of course served with the Citrus Dessert Syrup as directed.
I have tweaked it again for my daughter! Well, her baby's blessing day. This is the mother of easy cakes that feeds a complete mob...I now need to find another reason to make it to take a better picture....hold that thought.
Pic taken, cake made on more than a few occasions now. SO easy. Feeds a crowd...a big crowd. Serve with fresh berries...and best idea yet, pierce cooked cake several times over and over with a skewer and pour hot citrus syrup over. YUM. Sticky goodness. (OH and don’t forget the cream/mascarpone!)
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- 400 g golden caster sugar
- 2 lemons, zest finely grated
- 1 orange, zest finely grated
- 250 g butter, cubed
- 6 eggs
- 440 g SR flour
- 100 g fresh lemon juice
- 1/2 tsp Pink Salt Flakes BUY
- 1 tsp bicarb soda
- 250 g sour cream
- 1 tsp Vanilla - Bean Paste BUY
- 4 doTERRA - Wild Orange Oil BUY
- 2-3 Drop doTERRA lemon oil BUY
Citrus Dessert Syrup
- 1 orange, zest and juice
- 1 lemon, zest and juice (or lime)
- 100 g water
- 200 g sugar
- Fresh berries to serve
- Whipped cream or mascarpone to serve
Preheat oven to 170ºC fan forced setting.
Prepare 3 loaf tins by coating generously with melted butter and sprinkle with granulated sugar.
Place sugar and zests into TM bowl and mill 20 sec/speed 9.
Add butter to TM bowl and chop 20 sec/speed 6.
Whip 1.5 min/Butterfly/speed 3.
Remove Butterfly and add eggs and 100g of the flour.
Combine 20 sec/speed 5.
Add remaining flour, juice, salt, bicarb soda, sour cream, vanilla and orange and lemon oils.
Blend 30 sec/speed 8, with the aid of the spatula. Scrape down sides and repeat.
Pour batter into prepared pan. Bake for around 75-90 minutes or until skewer comes out clean, then leave in switched off oven to cool.
Remove from pan. Dust with icing sugar.
CITRUS DESSERT SYRUP
Place all ingredients in TM bowl and cook 5 min/90℃/speed 2.
Syrup 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…Master Chef style, Georgie Porgie style, or well, Tenina style!
Serve with whipped cream, lots of berries and drizzled with Citrus Dessert Syrup.