Delight in citrusy sponge (with buttermilk for flavour and texture) hugged by angel biscuits that can be iced or not – you decide. It’s one festive cake! – by 
Cook: 140 Minutes – Medium – Serves 12 – Vegetarian – Pregnancy-Safe

Delight in citrusy sponge (with buttermilk for flavour and texture) hugged by angel biscuits that can be iced or not – you decide. It’s one festive cake!

Ingredients

melted butter, for greasing

2 cups self-raising flour, sifted

1 cup caster sugar

1 ¼ cups almond meal

finely grated zest of 1 large lemon or lime

2 tbsp lemon juice or lime juice

160 g unsalted butter, melted and cooled

1 cup buttermilk

2 eggs

2 tsp vanilla extract

Extra 125 g unsalted butter, at room temperature

2 cups pure icing sugar, sifted

Extra icing sugar, for dusting

Angel biscuits

125 g unsalted butter, at room temperature

½ cup pure icing sugar

1 tsp vanilla extract

¾ cup plain flour, sifted, plus extra for dusting

¼ cup cornflour, sifted

Icing

1 ½ cups pure icing sugar

1- 2 tbsp lemon juice

Method

  1. To make angel biscuits, preheat oven to 160°C. Line a large oven tray with baking paper. Put butter, sugar and vanilla in the bowl of an electric mixer and beat on high, using paddle attachment, until pale and fluffy. Add the flours and stir until combined and a soft dough forms.
  2. Turn out dough onto a lightly floured surface and knead gently until smooth. Roll out dough between 2 sheets of baking paper until 4mm thick. Using a 7cm angel cutter, cut out about 18 shapes from dough, re-rolling dough as necessary, and arrange on prepared tray. Bake for 15 minutes or until light golden and firm. Transfer to a wire rack to cool. To ice, see below.
  3. Increase oven temperature to 180°C. Grease an 18cm oval cake tin with butter and line with baking paper. Put flour, caster sugar, almond meal and lime or lemon zest in a large bowl and stir to combine. Whisk together lime or lemon juice, butter, buttermilk, eggs and vanilla in a second bowl. Make a well in centre of flour mixture and add butter mixture. Stir gently with a large metal spoon until well combined. Spoon into prepared tin.
  4. Bake for 1 hour or until cake is cooked when tested with a skewer. Stand in tin for 10 minutes to cool slightly, then transfer to a wire rack to cool completely.
  5. Put extra butter in the bowl of an electric mixer and beat on high, using paddle attachment, for 5 minutes or until as light as possible. With motor running on low, slowly add icing sugar, ¼ cup at a time, beating well after each addition, until a smooth and creamy frosting forms.
  6. Put cake on a cake stand and spread frosting all over. Decorate the edge with angel biscuits and, if desired, place a ribbon around cake and tie into a bow. Dust top with extra icing sugar to serve.
  7. To ice angels, sift pure icing sugar into a medium bowl. Stir in 1-2 tbsp lemon juice, 1 tsp at a time, until desired consistency. Spread over biscuits and leave to set.

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