Recipe

Lemon glace fruit cake

Jul 27, 2013 2:00pm
  • 45 mins preparation
  • 1 hr 10 mins cooking
  • Serves 12
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Ingredients

Lemon glace fruit cake
  • 370 gram unsalted butter, at room temperature, plus 125g extra, chopped
  • 3 teaspoon finely grated lemon zest
  • 1 1/2 cup caster sugar, plus 3/4 cup extra
  • 9 eggs, at room temperature
  • 2 1/3 cup self-raising flour
  • 2/3 cup milk
  • 1/3 cup lemon juice
Lemon frosting
  • 125 gram butter, at room temperature
  • 100 gram cream cheese, at room temperature
  • 1 tablespoon lemon juice
  • 1 1/4 cup icing sugar
Glace fruit
  • 3/4 cup caster sugar
  • 1 medium lemon, thinly sliced
  • 2 medium limes, thinly sliced

Method

Lemon glace fruit cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line a 22cm (base diameter) round cake pan with baking paper.
  • 2
    Using an electric mixer, beat 370g butter, zest and 1 1/2 cups of the caster sugar until light and creamy. Beat in 6 eggs until combined. Transfer mixture to a large bowl. Stir in flour and milk in 2 batches. Spread mixture into prepared pan; bake for 50-55 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 10 minutes; transfer to a wire rack to cool.
  • 3
    Meanwhile, make lemon curd. Combine the extra sugar and remaining eggs with juice and extra butter in a medium heatproof bowl over a saucepan of simmering water (don't let base of bowl touch the water). Cook, whisking, for 10-12 minutes or until thickened slightly. Remove bowl from heat. Place bowl in a sink of cold water; stir for 5 minutes (this stops the cooking process). Chill for 1 hour or until cold and thick.
  • 4
    Makefrosting: Using an electric mixer, beat butter until light and creamy. Add cream cheese and juice; beat until smooth. Stir in sifted icing sugar until combined. Chill for 20 minutes or until thick and spreadable.
  • 5
    Make glace fruit: Stir sugar and 1/2 cup of water in a small saucepan over low heat until sugar dissolves. Bring to the boil. Reduce heat; simmer, without stirring, for 6-8 minutes or until syrup thickens slightly but doesn't change colour. Add fruit: simmer for 3 minutes. Using tongs, arrange fruit slices on a wire rack set over a baking tray. Cool.
  • 6
    Split cake into 3 layers; sandwich layers with lemon curd. Spread cake all over with Lemon Frosting; decorate with glace Fruit.

Notes

Use good quality bought lemon curd you need 1 1/4 cups. If making curd, you need 5 lemons for entire coke. Try freshly squeezed orange or time juice instead of lemon. Don't make frosting too far in advance; it's best made close to decorating time. For a creamy frosting, have all ingredients at room temperature.

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