Go Back
citrus tree cake

Citrus cake - lemon and orange cake with lemon meringue frosting

Lemon and orange cake with covered with lemon meringue frosting and filled with a tangy citrus curd
4.5 from 2 votes
Course Dessert
Cuisine european
Servings 8

Equipment

  • electric whisk
  • heat proof bowl
  • pan

Ingredients
  

For the sponge

  • 220 grams unsalted butter softened
  • 220 grams caster sugar
  • 4 eggs room temp
  • 220 grams plain flour
  • 2 tea spoons baking powder
  • pinch of salt
  • zest of two lemons
  • zest of one orange
  • juice of 1 medium lemon
  • juice of half an orange
  • 30 grams candied citrus peel
  • 3 tbsp milk

Meringue frosting

  • 300 grams caster sugar
  • 4 egg whites
  • juice of one small lemon approx 1/4 cup

citrus curd

  • 200g caster sugar
  • 4 egg yolks
  • zest and juice from 2 lemons
  • zest and juice from 2 oranges
  • 4 tbsp butter

Instructions
 

For the cake

  • Preheat the oven to 160c fan
  • Grease and line three 7 or 8 inch layer cake tins with baking paper (this will make three thin layers)
  • In the bowl of a stand mixer fitted with a whisk attachment whip the butter and sugar until pale and fluffy,
  • Scrape around the bowl with a spatula and add the first egg and whip for about 3 minutes, then scrape the bowl and add the next egg. whip again for 3 minutes, then scrape the bowl and add the next egg. continue this process with the last two eggs
  • Sift in the flour, baking powder and salt and fold in by hand with a spatula.
  • Now fold in the zests, peel and juice, Add a tbsp of milk at a time to loosen the batter.
  • Pour evenly amongst the tins and level out.
  • Bake for 20 to 22 minutes or until a knife inserted in the centre comes out clean.
  • Leave to cool in the tins for 20 minutes, then carefully remove from the tins and peel off the paper and place on a cooling rack until cool.

For the curd

  • Make ahead of time so it can chill.
  • Add the juice, zest, yolks and sugar in a sauce pan and whisk together over a medium heat. mixing constantly.
  • Once it is thick enough to coat the back of a spoon remove from the heat.
  • Stir in the butter and pour into a jar or bowl and let cool
  • place in the fridge to firm up

Meringue frosting

  • Add some water in a pan and turn on the heat
  • Take a mixing bowl large enough to fit on top of the pan, but not touch the water. Ensure the bowl spotlessly clean. i used a large stainless steel one, or you can use the metal bowl from mixer with a small pan.
  • Add the egg whites, sugar and lemon juice in a bowl and using a hand held electric mixer, beat at high speed over the heat until peaks form, remove from heat and continue whipping until stiff peaks form and it looks like a fluffy but firm meringue.

Assembly

  • Place one of the cake layers on a serving plate and add a tin layer of meringue, pipe a barrier around the edge to stop the curd from dripping out. place a thin layer of curd in the middle.
  • Note; the weight can cause the curd to spill out so just add a thin layer (of chilled curd)
  • Continue this for the next layer and top with the third layer
  • Add some meringue on top and spread out then spread more around the sides.
  • Add the remaining meringue in a piping bag and pipe on some small tree shapes around the edge. torch with a blow torch or keep white.
  • Then add the tree, thyme and candied citrus (see instructions on post)
Keyword cake, lemon, orange