- 175g butter
- 120g demerara sugar (or brown sugar)
- 3 eggs
- 2 oranges
- 175g flour, self-raising
- 5tbsp lemon curd
- 125g icing sugar
- 1 lemon
Note: If you don’t have self-raising flour, use plain flour instead and add a pinch of baking powder.
Preheat oven to 190C. Grease 20cm springform tin and line the base and sides with baking paper.
Place butter and sugar in a bowl and beat until light and fluffy.
Whisk eggs together. Gradually beat whisked eggs into the butter mixture a little at a time. Squeeze
2tbsp of orange juice.
Beat in the juice. Sift the flour in a separate bowl several times. Fold the flour into the butter mixture
with a metal spoon or rubber spatula.
Spoon the mixture into the tin and even the surface. Grate both oranges.
Stir the rind into the lemon curd and dot randomly across the top of the mixture.
Using a fine skewer swirl the lemon curd through the cake mixture. Bake in the preheated oven for
35mins, or until risen and golden. Allow to cool 5mins in the tin.
Turn the cake out onto a wire rack to cool completely. To make icing, sift the icing sugar and grate
Add lemon zest to sifted sugar and squeeze 1tpsp of lemon juice to it. Stir well. Top the cooled cake
with icing and serve.