Friday, 16 January 2015


It had been so long since I last baked that I was getting withdrawal symptoms. Then along came a day off work and it was time to get back in that kitchen and do what I love best; bake a loaf cake. I love to experiment with my loaf cakes and this time I have gone for one packed full of citrus zing inspired by some oranges I had in my fridge. Be warned, if your not a fan of lemons or oranges then stay clear of this recipe but if you do love that citrus zing your going to love cutting into it and letting the lemon curd filling burst all over the place.

Citrus Burst Cake

125g Softened Unsalted Butter
175g Golden Caster Sugar
2 Whole Eggs
Zest Of 1 Large Orange
175g Self Raising Flour
1/2 Tsp Salt
4 Tbsp Semi Skimmed Milk
3 Tbsp Lemon Curd
Juice Of 1 Large Orange
100g Icing Sugar

  1. Get your ovens on folks! 190 degrees (170 fan) and grease and line a loaf tin with baking paper.
  2. Beat together the butter and caster sugar until light and fluffy before adding the eggs and the orange zest until well combined. 
  3. Add in the flour and salt and gently fold through the mixture until all streaks of flour disappear. Finally, add in the mill and gently combine until a smooth batter has formed.
  4. Pour half of the cake batter into the loaf tin and level it out. Spoon over the lemon curd down the centre of the battermaking sure you stay clear of the edges. Pour over the remaining batter, level out the top with a spatula and then place in the oven for 40 minutes until the top is golden brown and an inserted skewer comes out clean
  5. During the last ten minutes of the bake, place the orange juice and icing sugar in a saucepan and place on the hob on a medium heat. Stir the mixture until all the sugar has completely dissolved and then remove from the heat.
  6.  When the cake is baked, remove it from the oven and whilst still in the tin, prick it all over with a skewer or fork and brush over the orange juice sugar syrup.
Leave the cake to completely cool in the tin so that it firms up as it will be quite fragile whilst it soaks up the sugar syrup. Its really tempting to take it out and cut a slice but please be super patient. Once it is cool and firm and you cut a slice and watch that lemon curd ooze out of the centre you will forget all about that agonizing wait. 
The zing of those two citrus flavors working together will make your taste buds pop and you'll be itching for another slice. Eat with a cup of tea on a rainy winter afternoon and you'll be in citrus paradise!

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