Citrus and rosemary cake with clementine buttercream recipe | delicious. magazine

Name: Citrus and rosemary cake with clementine buttercream recipe | delicious. magazine
Ingredients: 550g unsalted butter, softened and cut into cubes; 550g caster sugar; Zest of two lemons and two clementines; 9 medium free-range eggs; 400g ground almonds; 150g plain flour; 2 tsp baking powder; 3 rosemary sprigs, chopped very finely; For the buttercream; 300g unsalted butter, at room temperature; 200g full-fat cream cheese, at room temperature; 500g icing sugar; Juice of 1-2 clementines; You’ll also need…; 2 x deep 20cm cake tins with removable bases, greased and fully lined with baking paper; Flexible palette knife

www.deliciousmagazine.co.uk

A naked cake recipe, made with lemon and rosemary-flavoured sponges and a clementine buttercream, perfect for weddings or birthdays

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Ingredients

550g unsalted butter, softened and cut into cubes
550g caster sugar
Zest of two lemons and two clementines
9 medium free-range eggs
400g ground almonds
150g plain flour
2 tsp baking powder
3 rosemary sprigs, chopped very finely
For the buttercream
300g unsalted butter, at room temperature
200g full-fat cream cheese, at room temperature
500g icing sugar
Juice of 1-2 clementines
You’ll also need…
2 x deep 20cm cake tins with removable bases, greased and fully lined with baking paper
Flexible palette knife