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!