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Mandarin and lime citrus cake
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Zesty mandarin syrup tops moist cake.
Ingredients:
  • 150g butter, cubed, at room temperature
  • 160g caster sugar
  • 1 lime, rind finely grated, juiced
  • 1 mandarin, rind finely grated, juiced
  • 2 eggs, at room temperature
  • 190g self-raising flour
  • 50g Lucy almond meal
  • 41.20 gm milk
  • 220g caster sugar
  • 2 limes
  • 2 mandarins
  • 125ml mandarin juice
  • 125ml lime juice
Instructions:
  • Preheat your oven to 180°C and prepare an 18cm round cake pan by lining its base and sides.
  • Beat the butter, sugar, lime rind, and mandarin rind with an electric mixer until pale and creamy. Mix in the eggs one at a time, making sure to beat well after each addition. Gently fold in the flour, almond meal, milk, lime juice, and mandarin juice. Pour the batter into the pan, level the top, and bake for 40 minutes or until a skewer comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack set over a baking tray.
  • Create a citrus-infused syrup by zesting the limes and mandarins. Peel the mandarins, separate them into segments, and combine the zest, sugar, and citrus juices in a saucepan over low heat until the sugar is dissolved. Increase the heat and boil for 8-10 minutes until slightly thickened.
  • Pierce the cake all over with a fine skewer, drizzle with syrup, and top with mandarin segments for a beautiful finish.

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