Citrus Curd Sponge
1 hr 20 min.
- For the cake
- 1 cup butter
- 1 cup caster sugar
- 1 lemon (finely grated zest)
- 4 eggs
- 2 cups self-rising flour
- For the filling
- ½ cup Lemon curd
- For the blood oranges
- 4 tablespoons sugar
- ½ cup water
- 4 Blood orange (peeled, pips removed, segmented)
- 2 tablespoons Orange liqueur
- To decorate
- powdered sugar
For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 20cm|8" loose-based deep cake tin and line the base with non-stick baking paper.
Beat the butter and sugar in a mixing bowl until light and fluffy. Add the lemon zest and eggs, one at a time, beating well to combine. Add the flour and mix well.
Spoon into the tin and bake for 45-50 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
Cut the cake horizontally in two and sandwich together with the lemon curd.
For the blood oranges: heat the sugar and water in a pan, stirring until the sugar has dissolved. Bring to a boil. Add the orange segments, reduce the heat and gently simmer for 5 minutes.
Carefully remove the segments from the pan with a slotted spoon and place in a dish.
Cook the orange syrup over a high heat for 2-3 minutes. Remove from the heat, add the liqueur and leave to cool before pouring over the oranges.
Sift icing sugar over the cake. Serve the cake in slices with the poached oranges.