Candied citrus cake | Women's Weekly Food
candied citrus Combine sugar and the water in a large frying pan. Stir over low heat, without boiling, until sugar dissolves; add orange and lime slices. Bring
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 250 grams butter, softened
- 1 tablespoon orange, finely grated
- 1 tablespoon lemon rind, finely grated
- 1 1/2 cup (330g) caster (superfine) sugar
- 4 eggs
- 1 1/2 cup (225g) self-raising flour
- 1/2 cup (75g) plain (all-purpose) flour
- 1/2 cup (125ml) orange juice
- 1/4 cup (60ml) lemon juice
- 1 cup (220g) caster (superfine) sugar
- 1/2 cup (125ml) water
- 1 medium_piece (240g), orange, sliced thinly
- 1 medium_piece (75g) lime, sliced thinly
- 300 grams mascarpone cheese
- 300 grams crème fraîche
- 1 tablespoon icing (confectioners') sugar
- 2 teaspoons orange rind, finely grated
- 2 cups (320g) icing (confectioners') sugar
- 2 1/2 tablespoon boiling water
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