No Waste Citrus Drizzle Cake Recipe | Abel & Cole
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No Waste Citrus Drizzle Cake

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

Got a few lemons leftover from your fruit and veg box? Or extra oranges in 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. It makes a tasty afternoon treat.

5 ratings
layout 2 comments

Ingredients

  • 225ml sunflower oil, plus extra for greasing
  • 300g caster 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, cold
  • Extra citrus zest, seeds and edible flowers, to garnish (optional)

Prep: 30 mins | Cook: 40-50 mins

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Method

1. Heat your oven to 180°C/Fan 160°C/Gas 4. Grease a 20cm round cake tin and line with baking paper.
2. Tip 200g of the sugar into a large bowl. Pour in the oil. Crack in the eggs. Grate in the zest from 7 citrus fruits. Squeeze in the juice from 4 of the fruits (save the rest for later). Whisk the sugar and liquids together.
3. Tip the flour into a separate bowl. Add the ground almonds, baking powder and the seed mix. Stir to mix. Add the dry ingredients to the wet ingredients. Fold together to make a smooth batter. Pour it into the cake tin. Bake for 40-50 mins till a skewer inserted into the centre comes out clean.
4. Meanwhile, squeeze the juice from the remaining citrus fruits into a small pan. Pour in the remaining 100g sugar and stir well. Warm over a medium heat. Simmer for 2-3 mins till the sugar has dissolved. Set aside.
5. When the cake is baked, leave it in the tin. Use a skewer to poke holes into the top of the sponge, approximately 3-4cm apart. Spoon the citrus syrup over the cake. Set aside to cool.
6. When the cake has cooled, make the icing. Sift the icing sugar into a large bowl. Add the softened butter. Whisk till combined, then add the cold cream cheese. Beat till smooth. Be 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. Decorate with a handful of extra seeds, edible flowers and/or freshly grated zest. Serve in slices.
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.
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ZuziQ

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Momma

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Slow Cook Fan

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Oily lemon

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Give me more of that sweet sweet oil

Geo

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Can't believe the huge amount of carcinogenic processed oil advocated here by supposedly healthy Abel and Cole. Get with it, please. There's nothing wrong with fat, but we now know that cooking with any liquid fats is frankly dangerous.