If you want a citrus flavoured cake – lemon, orange, grapefruit, lime etc – finely grate the rind into the bowl with the butter, you’ll need somewhere between one and three teaspoons of finely grated rind, depending on the intensity of the flavour you want and the type of rind used eg, lime rind is stronger than lemon rind. If I want a syrup cake, I make a syrup of sugar, water and the appropriate citrus juice. Drizzle the hot syrup over the hot cake, don’t forget to stand the cake on a wire rack, over a tray to collect any drips. Sometimes I spread the cold cake with a warmed thin glaze, made with pure icing sugar and the chosen citrus juice – it barely sets, but tastes divine.
Serves 10.
