Citrus layer cake
<p>The humble sponge cake is transformed into a moist citrusy layer cake with this recipe. I used lemon curd, but you could substitute oranges, blood oranges or grapefruit. The cake is finished with a simple lemon trickle icing and it never hurts to serve it with lashings of whipped cream.</p>
<p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p>
<p><strong>For the lemon curd</strong></p>
<ul>
<li>100g butter</li>
<li>200g caster sugar</li>
<li>Grated zest and juice of 3 lemons (you need 1⁄2 cup juice)</li>
<li>3 eggs and 2 egg yolks, beaten</li>
</ul>
<p><strong>For the cake</strong></p>
<ul>
<li>3 eggs</li>
<li>3⁄4 cup caster sugar</li>
<li>1 cup flour</li>
<li>1 teaspoon baking powder</li>
<li>2 tablespoons milk</li>
<li>45g butter</li>
<li>Grated zest of 1 orange and 1 tablespoon juice</li>
</ul>
<p><strong>For the lemon trickle icing</strong></p>
<ul>
<li>25g butter, melted</li>
<li>Grated zest of 1 lemon and 1 tablespoon juice</li>
<li>2 tablespoons boiling water</li>
<li>2 cups icing sugar</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method </span></strong></p>
<p>1. To make the lemon curd, in a heavy-based saucepan heat the butter, sugar, and lemon zest and juice over a low heat until the butter and sugar have dissolved.</p>
<p>2. Strain the eggs through a sieve then add to the saucepan, stirring with a wooden spoon constantly until the mix thickens (about 5 minutes). Be careful not to let the curd boil or it will curdle. Makes 2 cups (you need about 1 cup for the cake). Pour into clean, sterilised jars and, once cool, store in the refrigerator for 1-2 weeks.</p>
<p>3. To make the cake, preheat the oven to 180°C. Butter and flour 2 x 20cm round sandwich tins or a large tin (adjust the cooking time for the large tin to 25-30 minutes).</p>
<p>4. Beat the eggs and sugar until thick and creamy. Sift the flour and baking powder, and fold gently through the egg mixture. In a small saucepan, place the milk and butter, and heat until the butter has melted, but don't let it boil. Add the orange zest and juice then fold through the batter.</p>
<p>5. Divide the mixture between the 2 tins, smooth the tops and bake for 15 minutes or until the sponge comes away from the sides and the top bounces back when pressed gently.</p>
<p>6. Allow the cakes to cool for 10 minutes before removing from the tin. When cold cut each cake in half horizontally. Use a palette knife to spread a generous amount of lemon curd between the layers and stack on top of each other.</p>
<p>7. To make the lemon trickle icing, combine all the ingredients, whisking until smooth. Drizzle the icing over the cake and allow to set. Garnish with candied peel if you wish.</p>
<p>Written by Ginny Grant. Appeared on <span style="text-decoration: underline;"><strong><a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a> </strong></span></p>
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