Go Back
citrus tree cake

Citrus cake - lemon and orange cake with lemon meringue frosting

4.50 from 2 votes
Lemon and orange cake with covered with lemon meringue frosting and filled with a tangy citrus curd
Print Recipe Pin Recipe
Servings: 8
Course: Dessert
Cuisine: european
Ingredients Equipment Method

Ingredients
  

For the sponge
  • 220 grams unsalted butter softened
  • 220 grams caster sugar
  • 4 eggs room temp
  • 220 grams plain flour
  • 2 tea spoons baking powder
  • pinch of salt
  • zest of two lemons
  • zest of one orange
  • juice of 1 medium lemon
  • juice of half an orange
  • 30 grams candied citrus peel
  • 3 tbsp milk
Meringue frosting
  • 300 grams caster sugar
  • 4 egg whites
  • juice of one small lemon approx 1/4 cup
citrus curd
  • 200g caster sugar
  • 4 egg yolks
  • zest and juice from 2 lemons
  • zest and juice from 2 oranges
  • 4 tbsp butter

Equipment

  • electric whisk
  • heat proof bowl
  • pan

Method
 

For the cake
  1. Preheat the oven to 160c fan
  2. Grease and line three 7 or 8 inch layer cake tins with baking paper (this will make three thin layers)
  3. In the bowl of a stand mixer fitted with a whisk attachment whip the butter and sugar until pale and fluffy,
  4. Scrape around the bowl with a spatula and add the first egg and whip for about 3 minutes, then scrape the bowl and add the next egg. whip again for 3 minutes, then scrape the bowl and add the next egg. continue this process with the last two eggs
  5. Sift in the flour, baking powder and salt and fold in by hand with a spatula.
  6. Now fold in the zests, peel and juice, Add a tbsp of milk at a time to loosen the batter.
  7. Pour evenly amongst the tins and level out.
  8. Bake for 20 to 22 minutes or until a knife inserted in the centre comes out clean.
  9. Leave to cool in the tins for 20 minutes, then carefully remove from the tins and peel off the paper and place on a cooling rack until cool.
For the curd
  1. Make ahead of time so it can chill.
  2. Add the juice, zest, yolks and sugar in a sauce pan and whisk together over a medium heat. mixing constantly.
  3. Once it is thick enough to coat the back of a spoon remove from the heat.
  4. Stir in the butter and pour into a jar or bowl and let cool
  5. place in the fridge to firm up
Meringue frosting
  1. Add some water in a pan and turn on the heat
  2. Take a mixing bowl large enough to fit on top of the pan, but not touch the water. Ensure the bowl spotlessly clean. i used a large stainless steel one, or you can use the metal bowl from mixer with a small pan.
  3. Add the egg whites, sugar and lemon juice in a bowl and using a hand held electric mixer, beat at high speed over the heat until peaks form, remove from heat and continue whipping until stiff peaks form and it looks like a fluffy but firm meringue.
Assembly
  1. Place one of the cake layers on a serving plate and add a tin layer of meringue, pipe a barrier around the edge to stop the curd from dripping out. place a thin layer of curd in the middle.
  2. Note; the weight can cause the curd to spill out so just add a thin layer (of chilled curd)
  3. Continue this for the next layer and top with the third layer
  4. Add some meringue on top and spread out then spread more around the sides.
  5. Add the remaining meringue in a piping bag and pipe on some small tree shapes around the edge. torch with a blow torch or keep white.
  6. Then add the tree, thyme and candied citrus (see instructions on post)