So it might be pretty obvious right about now that I haven’t really had the time or space to do much painting of late. …It’s starting to seep into other things I touch instead : I just couldn’t resist adding a drop or two of colour to the citrus cake I baked for one of my lovely friends awesome outdoor birthday picnic this past weekend. And hey, result was not only surprising when cake was cut, but surprisingly tasty too – Glad I kept that cake recipe from when I used to get up at five every morning to do all the baking for Republic, back from before I was at art school!
Now the interesting thing is this – I carefully spread out the colours in even flat layers starting with red, following through to end in a lovely violet. In cupcake form, this works perfectly and you end up with a striped rainbow cupcake. But it seems a cake, especially a rather moist citrus one cooks a bit differently… And so you get this rather neat, and probably one-off uber delicious pattern.
So here is the citrus cake recipe :
2 cups sugar
¾ cup canola oil
1 cup plain yoghurt / Sour cream
1-2 tsp orange blossom water
2 cups Self-raising flour
3 lemons, finely grated rind, *juice put aside for syrup
1/4 cup sugar (extra) *put aside for syrup
Food colouring to add to batter, if desired
1 Preheat oven to 180C. Grease and flour a 22cm approx cake tin – If using a detailed bundt tin like I did, use a spray canola oil to evenly coat all the fiddly bits, or it wont turn out properly!
2Combine yoghurt, oil, eggs, sugar, orange blossom water and zest in a bowl. Sift in flour and stir until just combined. Divide mix evenly into 6 bowls and colour with a few drops food colouring in each to make up each colour in the rainbow, mix just enough for colour to combine but don’t over-mix or cake will be heavy.
3Pour each layer evenly into cake tin, starting with red and following through to violet. You may need to spread each colour out with a spatula or the back of a spoon to get a flat, even layer of colour. Bake for 45-60 minutes or until a skewer comes out clean when inserted into the center of cake, and sides have pulled away from the tin. ( I found it took the full 60 mins in my oven )
4Put extra sugar and lemon juice into a saucepan and place over a medium-low heat. Stir until sugar has dissolved and mixture comes to the boil. Simmer for 2 minutes. Remove from heat and cool.
5Stand cake tin on a tray. Pour syrup over warm cake and stand 5-10 mins before removing from tin. Let cake fully cool before coating w choc – for this melt 1 biggish block dark Ghana choc with 100grm butter in a double boiler. Whisk until combined and smooth. Carefully pour or spoon over cake in an even smooth layer. You can leave it to set for easy cutting, or serve straight away w melty choc, both ways are good, though melty is def. a bit messier to serve!
So this recipe is actually dead easy if you leave out the food colouring bit – No splitting, extra mixing or carefully spreading of layers…. just mix all together and pour into tin! And it’s wonderful w out the choc too – Just reserve 1/2 the syrup and pour this over the turned out cake instead and sprinkle w a couple a Tbsp sugar. Pretty!