Recipe Favourites Cakes / Baking Sticky Citrus Cake

Sticky Citrus Cake

Ingredients - Cake

2 medium tangelos

½ cup butter, chopped

1½ cups caster sugar

2 eggs

1 cup self-raising flour

½ cup plain flour

½ cup dessicated coconut

Ingredients - Topping

1 cup caster sugar

segments of one tangelo

160ml tangelo juice

80ml water

Method
Place tangelos in a *Calphalon One 22cm/2.8Lt Chef’s Pan, pour in enough water to cover and bring to a boil. Drain off water, refill and again bring to a boil, repeat process once more. Allow to cool. Cut up cooled tangelo’s discarding any seeds and blend or process until pulpy.

Using an electric mixer, beat butter, sugar and eggs together until light and fluffy. Carefully pour in tangelo pulp, sift in flours, add coconut and gently stir until combined. Bake in a greased and lined 22cm round cake pan in a pre-heated 180 ºC oven for 45 minutes or until cake springs back when tested. Allow to stand for 5 minutes.

Whilst cake is cooking, place topping ingredients in the *Calphalon One 22cm/2.8Lt Chef’s Pan. Place pan over low heat and stir until sugar has dissolved. Increase heat, bring to a boil, reduce heat and simmer uncovered for 2 minutes.

Carefully remove cake from pan and place on a serving plate top-side up. Pour hot syrup over hot cake, carefully placing tangelo segments decoratively in the middle of the cake. If you prefer a less sticky cake, remove cooked tangelo segments from pan and discard syrup. Serve cooled cake with a generous dollop of double cream and a few cooled segments.

Serves 16

*Calphalon One 22cm/2.8Lt Chef's Pan.  RRP $279.00