As a lifelong devotee of the baking of cakes I know the love that can come my way just by taking some care over mixing a few ingredients together. Anyone who frequents the Southwark food markets and has visited my stall will know that so many of the items I make are personalised for someones dietary needs, they’ll be Vegan, Gluten and Wheat Free, No Added Sugar etc, all adding a virtuous appeal to the food.
This cake is just delicious, that is it’s virtue 😀 It is perfect at the end of a meal, as a celebration cake or even for a treat with tea or coffee. It is not too sweet and the sweetness is cut with the tang of the citrus fruits and the citrus fruit is soothed with the cream cheese frosting.
Plus its 3 tiers, it’s a big ‘un, we all love a big ‘un! 🙂
Super Citrus Layer Cake
For the cake
240 g / 8 oz butter, at room temperature
480 g / 1 lb sugar
480 g / 1 lb sifted self-rising flour
250 ml / 1/2 pt natural yogurt
1 tbsp ( 2 lemons minimum) lemon zest
2 tbsp ( 2 oranges minimum) orange zest
Grease enough greaseproof paper to line 3 x 23 cm / 9” layers
Preheat oven to 350˚F 180˚C or Gas 4.
Cream butter and sugar.
Add eggs 1 at a time, beating well after each addition.
Add flour, zests and yogurt and fold until mixed. Divide batter equally between the 3 prepared pans.
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or the centre springs back when pressed with a finger.
Turn out onto a rack and allow to cool.
8 egg yolks
240 g / 8 oz sugar
60 g/ oz butter
3 limess, zest grated and juiced
Place all the ingredients in the double boiler (or a heat proof bowl) over just simmering water. The top bowl shouldn’t be sitting in the hot water. Cook and stir continuously until mixture begins to thicken, this takes about 10 minutes. It won’t go super thick more like cream. Take it from heat and let it cool, then cover and refrigerate it to thicken up well.
Cream Cheese Topping
200 g / 8 oz Cream Cheese (at room temperature)
2 tablespoons sifted icing sugar
1 teaspoon vanilla extract
Just beat these together with a spoon, it won’t take long, until it is smooth.
Now to assemble the cake. Put one cake onto the plate. Add half the lime curd and spread to the edges.
Add on another cake and the other half of the curd. Spread evenly.
Add the last cake and spread with the cream cheese frosting.
How easy was that 🙂
This cake is available to order from me (UK Mainland) for £22 + £8 P&P
Other countries then please contact me for more information 🙂
Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)
Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.