Once you have a simple, fail proof cake recipe under your belt, you can’t go far wrong. Here’s my favourite basic recipe which can adapted and tweaked by adding different flavours.
Crack three eggs and weigh them, then weigh out the same amount of caster sugar, soft butter and self raising flour.
Beat the sugar and butter together until light and fluffy then add the eggs one at time until they’re combined. If you’re adding flavours add them at this point. Vanilla, chocolate chips, cocoa powder, coconut, cinnamon, fruits, the list is really endless.
For this one I zested 6 clementines and added all but a teaspoon of it to the mix, before juicing the fruits and setting the juice aside. I added in the flour in four lots to ensure it was well combined before drizzling in some of the clementine juice to loosen the batter to dropping consistency: Three tablespoons did the trick.
I sprayed a bundt tin with cake release spray, and put the batter in before baking at 180oC fan.
While the cake was baking I added icing sugar to the remaining clementine juice plus a few drops of passionfruit extract. The floral notes of the extract really complement the citrus flavour.
After turning out, I let the cake cool before drizzling on the glaze and sprinkling with the remaining zest.
Yum! Moist, sweet, tangy, satisfy and great with a cup of coffee with friends.