Name: Citrus and ginger bundt cake
Cook time: 90 min
Total time: 90 min
Yield: 10
Ingredients: Citrus cake; 350 grams butter, chopped, softened; 1½ cups (330g) caster sugar; 2 teaspoons vanilla extract; 1 tablespoon finely grated mandarin OR orange OR lime rind; 6 eggs; ½ cup (125ml) mandarin OR orange OR lime juice; 2¼ cups (340g) plain flour; 3 teaspoons baking powder; 2 teaspoons finely grated ginger; 1 pinch salt; 2 tablespoons thinly sliced mandarin OR orange OR lime rind (extra for decorating); citrus icing; 2 cups (320g) icing sugar; 20 grams butter, melted; 2½ tablespoons mandarin OR orange OR lime juice

The beauty of this bundt cake is you get to pick your favourite citrus to create the ideal sweet treat. Perfectly sweet butter cake with your choice of lime, orange or mandarin juice and a slight zing of fresh ginger.

Looking for more citrus dessert recipes?

Ingredients

Citrus cake

350 grams butter, chopped, softened

1½ cups (330g) caster sugar

2 teaspoons vanilla extract

1 tablespoon finely grated mandarin OR orange OR lime rind

6 eggs

½ cup (125ml) mandarin OR orange OR lime juice

2¼ cups (340g) plain flour

3 teaspoons baking powder

2 teaspoons finely grated ginger

1 pinch salt

2 tablespoons thinly sliced mandarin OR orange OR lime rind (extra for decorating)

citrus icing

2 cups (320g) icing sugar

20 grams butter, melted

2½ tablespoons mandarin OR orange OR lime juice

Method

1.Preheat oven to 160°C. Grease a 24cm, 3-litre (12-cup) bundt pan with a pastry brush dipped in soft butter. Sprinkle the inside of the pan with a little plain flour; turn pan to coat evenly. Tap out excess flour.

2.Beat butter, sugar, vanilla and your choice of finely grated citrus rind in a bowl with an electric mixer for 5 minutes or until light and fluffy. Beat in 1 egg at a time until just combined. Add your choice of citrus juice, combined sifted flour and baking powder, ginger and salt. Beat on low speed until just combined. Spread mixture into pan.

3.Bake cake for 45 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes; turn onto a wire rack to cool.

4.Meanwhile, to make citrus icing, sift icing sugar into a medium bowl; stir in butter and your choice of citrus juice until smooth.

5.Drizzle cake with icing and top with your choice of thinly sliced citrus rind; serve.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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