Citrus-and-yoghurt cake with ClemenGold icing

Citrus-and-yoghurt cake with ClemenGold icing

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  • 8
  • Easy
  • 45 minutes
  • 45 minutes
  • Springfield Wild Yeast Chardonnay 2012
  • Buy Ingredients Here

Ingredients

  • 290 g butter
  • 330 g caster sugar
  • 4 free-range eggs
  • 4 free-range egg yolks
  • 1 t vanilla extract
  • 360 g cake flour
  • 1½ T baking powder
  • 1 1/3 cups plain yoghurt
  • 2 ClemenGolds, zested, plus the juice of 1 ClemenGold
  • 1 lime, zested
  • 1 lemon, zested
  • 3 T Woolworths lemon curd, or make your own ClemenGold curd
  • Sliced citrus fruit, to decorate
  • Nasturtiums, to decorate
  • For the ClemenGold icing:
  • 300 g butter
  • 500 g icing sugar
  • 2 ClemenGolds, zested
  • For the ClemenGold curd, if making:
  • 1 lemon, juiced and zested
  • 220 g caster sugar
  • 4 ClemenGolds, juiced and zested
  • 60 g butter
  • 2 free-range eggs
  • 4 free-range egg yolks

Cooking Instructions

Preheat the oven to 180°C.

Using an electric hand-mixer, cream the butter and sugar in a large mixing bowl until pale and fluffy. Add two eggs and two egg yolks and mix, then add the remaining eggs, egg yolks and vanilla and mix.

Sift together the flour and baking powder and add to the egg mixture, alternating with the yoghurt and zest of the citrus fruit. Add the juice of 1 ClemenGold.

Grease 2 x 15 cm baking tins and fill each ¾ of the way with the batter. Bake for 40–45 minutes, or until a skewer inserted comes out clean. Alternatively, you can make one big cake, in which case bake for 1 hour. Remove from the oven and allow to cool completely.

To make the ClemenGold icing, cream the butter and icing sugar until pale and fluffy, then add the ClemenGold zest and mix for 2 minutes. You can also add the juice of 1 ClemenGold to bring it all together.

To make your own ClemenGold curd, (if making), place the citrus juices, caster sugar and butter in a glass bowl over a gently simmering pot of water. Stir until the sugar has dissolved and the butter has melted. Add the eggs and egg yolks one at a time, whisking well between additions. Once all the eggs have been added, continue whisking in a figure of eight, until the curd feels heavy. Remove from the heat and set aside to cool, whisking every 5 minutes to prevent the curd from forming a skin.

Once the cakes are completely cool, sandwich them together with the curd and ice with the ClemenGold icing. Decorate with citrus fruit and nasturtiums.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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