Citrus Ring Cake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h. 10 min.
Preparation
Ingredients
for
- For the cake
- 3 ½ cups all-purpose flour
- 1 ¼ tsps Baking powder
- ½ tsp salt
- 1 cup unsalted butter
- ½ cup vegetable Shortening
- 3 cups caster sugar
- 6 large eggs (beaten)
- 2 unwaxed lemons (finely grated zest)
- 1 Tbsp lemon juice
- 1 lemon (flesh, finely chopped)
- 1 cup Buttermilk
- ½ cup raisins
- For the icing
- 1 cup powdered sugar
- 3 Tbsps melted unsalted butter
- 1 Tbsp lemon juice
Preparation steps
1.
For the cake: heat the oven to 160°C (140° fan) 325°F gas 3. Grease and flour a 23-24cm|9-10" bundt tin.
2.
Sift the dry ingredients into a bowl and set aside.
3.
Beat together the butter and shortening in a mixing bowl until smooth and light.
4.
Slowly whisk in the sugar until pale and fluffy.
5.
Gradually whisk in the eggs in a steady stream until combined. Stir in the lemon zest, juice and flesh.
6.
Gradually whisk in the flour mixture, alternately with the buttermilk, until smooth and just combined. Gently stir in the raisins.
7.
Put into the tin and smooth the top. Bake for 70-90 minutes until golden. A skewer or cocktail stick inserted into the centre should come out clean.
8.
Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
9.
For the icing: sift the icing sugar into a bowl. Whisk in the remaining ingredients until smooth.
10.
Spoon the icing over the cake as in the photo. Sift over a little cinnamon and decorate with lemon zest.
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