So...I'm calling this citrus drizzle cake. Why? You could use whatever citrus you've got. I've done it with lemon, lime, orange and also grapefruit at different times. This time...it's tangelo (they are so yummy, but we got stacks of them in an organic fruit box, so I'm using them however I can). So this is a base recipe. As long as you stick to the quantities then feel free to switch it around for a different citrus.
I love baking drizzle cakes, but there are some rules you need to adhere to. The syrup need to be hot and the cake cold. Or the syrup has to be cold and the cake hot. You choose. Either do the syrup before the cake and let it chill, or do the cake and let it cool then get the syrup done!
Now, I know I normally get my kiddies to taste test and then tell you: kidfriendly. But today, well, today is extra tested. Amy from Handbagmafia came by, she and her gorgeous little girl loved it. Then in the afternoon, one of my friends came by with her two kids...and they loved it too. So much so that they managed to sweet talk me into giving them two extra pieces to take home (a thing that secretly makes me very pleased). So these are extra, extra kidfriendly
Anyway, back to the topic at hand. This is a treat, it's a sweet cake and does contain sugar. I've used coconut sugar, which actually makes the outside darker than it usually would be, but there still is sugar in it. If you prefer not to feed it to your children, I've warned you! But it's a sweet treat and very enjoyable.
This also freezes well in slices, not that it ever makes it to the freezer!
You can never go wrong with cakes. Here are my other cake recipes for you:
Citrus drizzle cake
- 175 grams of plain flour
- the zest of one tangelo/orange/lime/lemon
- 1 teaspoon baking powder
- 180 grams butter softened
- 170 grams of coconut sugar
- 3 eggs beaten
- 1 egg yolk beaten
- juice of one tangelo/lemon/lime/orange/lemon
- 80 grams raw caster sugar
- juice of one tangelo/lemon/lime/orange
- Preheat the oven to 170 degrees.
- Beat the eggs, butter, sugar and egg yolk together.
- Beat in the flour and baking powder.Beat well until smooth then add the zest and juice.
- beat to combine.
- Pour into a non-stick or greased and floured loaf pan.
- Tap on the bench to smooth.
- Bake for 40-50 minutes or until golden and firm.
- Cool on a wire rack.
- Syrup: combine the sugar and the juice in a small saucepan and bring to the boil.
- With a skewer make holes right through the cake evenly spread across the top.
- pour the syrup over it.
- Serve when cool