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Orange and Lemon Cake

Prep time: 20 minutes
Cooking time: 30 minutes
Serves 10

Ingredients:

  • 3 medium, organic free range eggs
  • 3/4 cup superfine sugar
  • 2 juicing oranges
  • 2 lemons
  • 2 cups peeled butternut squash, finely grated
  • 1 cup self-raising flour
  • 1 1/2 cups ground almonds
  • 1 tsp baking soda
  • 1/4 tsp salt
  • For the middle:
    • 3 tbsp good quality shop- bought lemon curd
  • For the icing:
    • 1 cup confectioner sugar, sieved
    • 2 heaped tablespoon butter, at room temperature
    • 2 tbsp fresh orange juice

Method:

  1. Preheat the oven to 350 degrees (conventional setting).
  2. Grease the base and sides of two18cm diameter x 5 cm high loose bottom tinswith a little vegetable oil. Place a circle of baking paper into the bottom of the tins and grease again.
  3. In a large mixing bowl, beat the eggs and the sugar for a full 3 minutes until pale and light. Add the grated butternut squash and whisk again until well mixed in.
  4. With the help of a fine microplane, zest the oranges and lemonsonto a plate.
  5. Add the fruit zest, along with the flour, ground almonds, bicarbonate of soda and salt before whisking one last time to combine the mixture.
  6. Divide the batter between the prepared tins and place into the middle of a hot oven for 30 minutes until risen, golden and cooked.
  7. Whilst the cakes are cooking, make the icing. Beat the softened butter with the sugar using the back of a wooden spoon until it looks the consistency of a stiff paste. Add the orange juice and beat again to combine and smooth. Refrigerate until needed.
  8. Once cooked, take out of the oven and run a knife around all around the edge of both cake.
  9. Unmould the cakes onto a wire rack and remove the paper on the base. Flip them back onto their bases again so that they can cool right side up on the wire rack and avoid getting any lines.
  10. Once the cakes are cold (this will take up to twenty minutes in the fridge), sandwich the middle with lemon curd.
  11. Finally, spread the icing (you may have to give it a good beating first to loosen it up) over the top of the cake and decorate a little orange and lemon zest.