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Citrus Cake

black plates with sliced citrus cake and chantilly cream

One of my lovely readers, Heather (a member of our Thermomix FaceBook group) asked us to adapt a recipe she’s been making for years, into a Thermomix recipe. The method she explained didn’t really fall into any of the categories that I would have chosen, but hey, she’s been making it for years and it works for her.

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As we discussed the ingredient list and how she went about producing this cake I was initially unsure about how I’d go about it in the TM6. I could go with her quick easy method or adapt it to something that is a little more in line with my training. I ended up sending her both methods just in case.

However, being me I had to try her quick easy method. You know, to see if it would turn out just as well in the Thermomix. OMGosh, it does! What can I say, except this is a quick easy citrus cake that just works! Thank you Heather for allowing me to share with Becs Table readers.

Citrus cake with 2 slices plated up and ready to eat with a little cream.
Citrus cake, plated and ready to eat – yum!

Her recipe ingredient list was as follows

  • crack 2 eggs into a cup then fill the remainder of the cup with cream
  • a cup of sugar
  • a cup of self-raising flour
  • juice and rind of a lemon

The method she explained was really easy, but the first thing I wanted to do was replace cup measurements with weights. Of course, I used my Free Conversion Chart to do that. Why dirty extra cups etc if we don’t need to. Now we need to just weigh everything in the Thermomix.

black plates with sliced citrus cake and chantilly cream

Citrus Cake

5 from 5 votes

5 stars tells us you love the recipe

becs-table.com.au
A quick and easy citrus cake to make in the Thermomix.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Difficulty Easy
Course Afternoon Tea, Cake, Dessert, Morning Tea
Cuisine British
Servings 8
Method Thermomix

Equipment

  • 1 Thermomix

Ingredients
  

  • 220 g Caster sugar
  • 30 g Juice And rind (5 g) of 1 lemon, lime or orange.
  • 2 x eggs 100g
  • 120 g cream I used Aussie regular thickened cream
  • 125 g SR flour I used 125 g plain flour and 1 scant tsp baking powder as I don't buy SR flour as a rule

Instructions
 

  • I set the oven to 170°C fan, I used a 20 cm round tin
  • Remove the peel of the lemon, lime or orange with a peeler and place it in the Thermomix (No pith)
  • Add the sugar to the TM bowl along with the rind and mill for 10 seconds/speed 9, then set aside.
  • Place the butterfly into the TM bowl, then weigh in the cream and eggs. Set the TM for 4mins/40°C/speed 3
  • Now set the TM to speed 3.5 and rain the sugar in through the hole in the lid, then follow on with the flour and lemon juice. This should take around 1 minute.
  • Dollop the batter into your prepared tin and bake until it's light golden brown and the centre springs back when lightly pressed.
  • Remove from the tin once cool enough to handle and place on a cooling rack.

Notes

You can use any kind of citrus fruit you like. 
Make sure you wash the skin well to remove any chemicals. 
When peeling your zest make sure you don’t use the white pith or you’ll have a bitter-tasting cake. 

10 Comments

  1. 5 stars
    We love this cake. Made it again today but with grapefruit this time (because I was given heaps!). Doubled the zest (essential with grapefruit) and the flavour definitely comes through (though not as intensely as lemon). So easy to make too.

  2. Hi Bec, Im looking for a prep ahead dessert. Do you think this would work, and be able to serve for dinner the following day. Maybe reheated and served warm with cream or ice cream?

  3. 5 stars
    Delicious moist cake with a rich citrus perfume and beautiful tang when you gobble down you second (okay, maybe 3rd) slice. Himself is our resident connoisseur and this cake received an emphatic tick ♥️

  4. Just made this cake and it was super easy with very few ingredients. I made it with orange and it turned out exactly like the recipe image – nice and moist with a light, even crumb texture. I used a little more rind (7g) and it was bursting with citrus flavour. I substituted with lactose-free cream and it didn’t seem to make any difference to the end result. A great little teacake that will be sure to become a regular in my household. Perfect to whip up quickly when visitors drop by. Thanks for sharing this recipe!

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