No Waste Citrus Drizzle Cake Recipe | Abel & Cole

No Waste Citrus Drizzle Cake

Cooking time
Serves8-10 people
Vegetarians
No Waste Citrus Drizzle Cake

Got a few lemons leftover from your fruit and veg box? Or some spare oranges kicking around your fruit bowl? Don't waste them – turn them into a damp drizzle cake that's bursting with zingy citrus flavours and topped with a rich cream cheese frosting. You can use a mix of lemons, limes, clementines or oranges for this cake, which makes a tasty afternoon treat any time of year.

Ingredients

  • 225ml sunflower oil, plus extra for greasing
  • 300g raw cane sugar
  • 4 eggs
  • 7 citrus fruits, such as lemons, limes, oranges and clementines
  • 250g plain flour
  • 100g ground almonds
  • 2 tsp baking powder
  • 75g omega seed mix
  • 300g icing sugar
  • 75g butter, softened
  • 125g cream cheese
  • Extra citrus zest and seeds, to garnish

Prep: 30 mins | Cook: 40-50 mins

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Warm your oven to 180°C/Fan 160°C/Gas 4. Grease a square or rectangular cake tin (approx 24-28cm) and line with greaseproof paper.
2. Tip 200g of the caster sugar into a large bowl and pour in 225ml sunflower oil. Crack in the eggs, and grate in the zest from 7 citrus fruits. Squeeze in the juice from 4 of the citrus fruits (save the rest for later). Whisk the sugar and liquids together till well combined.
3. In a separate large bowl, weigh out 250g plain flour. Add the ground almonds, 2 tsp baking powder and mixed seeds and stir to combine. Pour the contents of the flour bowl into the bowl with the wet ingredients. Fold the mixture together to make a smooth cake batter, then pour it into the prepared tin. Smooth the top of the batter to amke sure it's even and slide the tin into the oven. Bake the cake for 40-50 mins, till a skewer inserted into the thickest part of the cake comes out clean.
4. While the cake is baking, squeeze the juice from the remaining citrus fruits into a small pan. Pour in 100g sugar and stir well. Set aside.
5. When the cake is baked, leave it in the tin. Use a skewer to poke holes into the sponge evenly all over, approx 3-4cm apart. Warm the pan with the juice and sugar over a medium heat and gently simmer for 2-3 mins, till the sugar has dissolved. Spoon the warm, sugary juice all over the sponge and pop the cake to one side to cool down.
6. When the cake has cooled, make the icing. Sift 300g icing sugar into a large bowl and add 75g softened butter. Whisk till the butter is combined evenly with the icing sugar, then add the cold cream cheese. Beat the icing together till smooth and soft, being careful not to over mix which could cause the icing to turn runny.
7. Transfer the cooled cake to a serving board or stand. Spoon over the cream cheese icing. You can scatter over a few extra seeds or grate over a little citrus zest to decorate, if liked.
8. Eat Me, Keep Me
The iced cake will keep well in the fridge for 3-4 days. The uniced cake can be kept in an airtight tin at room temperature for up to 7 days.
Shopping List
Add main ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate