CookEat Recipe
Lemon and Orange Cinnamon Cake
A long loaf of lemon and orange cake with ground cinnamon. The citrus flesh and juice are folded into the batter; baking in a loaf tin requires checking the deeper centre before the cake rests and is sliced.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Peel the lemon, remove white pith and seeds, and chop the flesh finely, keeping its juice. Peel the orange, remove white pith and seeds, and chop the flesh finely, keeping its juice.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 23 x 13 cm metal loaf tin, at least 8 cm deep, with baking parchment.
Step 3
Cream 150 g butter (softened) with 150 g brown sugar for 2-3 minutes. Gradually beat in 150 g beaten egg, weighed without shell.
Step 4
Fold in 120 g lemon, 120 g orange.
Step 5
Combine 0.5 tsp cinnamon, 220 g all purpose flour, 1.5 tsp baking powder. Use the spices ground. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 45-55 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 8 portions. Serve warm from the tin, or lift out only when the bake holds together.
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