Advertisement
RecipesBaking
Helen Goh
, register or
subscribe to save recipes for later.
You have reached your maximum number of saved items.
Remove items from your saved list to add more.
Save this recipe for later
Add recipes to your saved list and come back to them anytime.
Advertisement
Time:1-2 hoursServes:6-8
- Baking
- Lemon
- Orange
- Nuts
- British
- Cake
- Dessert
- Entertaining
- Mother's Day
- Recipes
This is a simple but rich cake, fine-textured and full of the bright flavours of lemon and orange.
The key here is to have the butter and the eggs at room temperature so they’ll blend easily with the rest of the ingredients to form a smooth batter.
Take the time to rub the citrus zest into the sugar before you begin the creaming process: you’ll be rewarded with a beautifully fragrant cake.
Advertisement
Ingredients
FOR THE CAKE
finely grated zest of 1 lemon, plus 1 tbsp juice
finely grated zest of 1 orange, plus 1 tbsp juice
seeds from ½ a vanilla pod or 1½ tsp vanilla extract
180g caster sugar
220g butter, softened at room temperature but not oily-looking
3 large eggs, at room temperature
120g plain flour
1½ tsp baking powder
¼ tsp salt
200g ground almonds
FOR THE GLAZE
150g icing sugar
1 tbsp lemon juice
1 tbsp orange juice
FOR GARNISH
a few thin slices of orange and lemon (optional)
Method
Step 1
Preheat the oven to 165C fan-forced (185C conventional) and line the base and sides of a 20cm cake tin with baking paper.
Step 2
Combine the citrus zests, vanilla seeds (if using) and sugar in the bowl of an electric mixer and use your fingertips to rub the zest and vanilla seeds into the sugar. Rub firmly for 1–2 minutes until the sugar is tinged yellow and orange and smells divine.
Step 3
Add the butter and attach the bowl to the mixer and beat with the paddle attachment on medium speed for about 2 minutes, until the mixture is light and creamy. Add the eggs one at a time, scraping the sides of the bowl with a flexible spatula after each addition. Pause the beating while you get the dry ingredients ready.
Step 4
Sift the flour, baking powder and salt into a bowl, then stir in the almonds. Add about half of the dry ingredients to the butter mix and beat on a low speed for a few seconds, then add the lemon and orange juice. If using vanilla extract, add it now. Mix for a few seconds to incorporate, then add the rest of the dry ingredients and beat until just combined.
Step 5
Scrape the batter into the prepared tin and level the top with a small spatula. Place in the oven for 55–60 minutes, or until a skewer inserted into the middle of the cake comes out dry. Transfer to a wire rack to cool completely.
Step 6
To make the glaze, combine the icing sugar, lemon and orange juice and mix to a smooth paste.
Step 7
When the cake is completely cool, remove it from the tin and pour the glaze into the middle of the cake, allowing it to spread to the edges. Garnish, if desired, with a few slices of orange and lemon placed in the centre.
Continue this edition
The October 26 Edition
Up next
This newly hatted hilltop restaurant is one of Melbourne’s most surprising destinations
There are multiple reasons to point yourself towards La Vetta, a winery restaurant on the city’s northern fringe.
Fill up on first-rate pizza then fill your trolley five metres away at this supermarket spot
The Tonino’s International menu is built around pizza and pasta with a big ol’ fried chicken sandwich thrown in for good measure.
Previous
Green pea and spinach fritters
This versatile recipe ticks all the boxes and can be served for breakfast, lunch, dinner or a party snack.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
, register or
subscribe to save recipes for later.
You have reached your maximum number of saved items.
Remove items from your saved list to add more.
License this article
- More:
- Baking
- Lemon
- Orange
- Nuts
- British
- Cake
- Dessert
- Entertaining
- Mother's Day
- Recipes
Helen Goh is a chef and regular Good Weekend columnist.
From our partners
Advertisement
Advertisement
Similar Recipes
- Baking
Adam Liaw’s lemon tart
- 2 hrs +
- Adam Liaw
- Baking
Polenta and strawberry scones
- 30 mins - 1 hr
- Danielle Alvarez
- Baking
Tomato, cheese and onion tart
- 2 hrs +
- Helen Goh
- Baking
Apricot, almond and cardamom cake
- 1-2 hrs
- Julia Busuttil Nishimura
- Footy food
The only sausage roll recipe you need from the Fitzroy pub that’s famous for them
- < 30 mins
- Brian Macalister
More by Helen Goh
- Baking
Tomato, cheese and onion tart
- 2 hrs +
- Helen Goh
- Baking
Strawberry, coconut and lime sandwich cake
- 1-2 hrs
- Helen Goh
- Baking
Sunday bake: Helen Goh’s double rhubarb, white chocolate and almond loaf cake
- 1-2 hrs
- Helen Goh
- Baking
Sticky date pudding with tahini butterscotch sauce
- 1-2 hrs
- Helen Goh
- Baking
Saint Phanourios cake (aka fanouropita) with orange, apple and walnut
- 1-2 hrs
- Helen Goh