Kiwisizzler

This fantastic recipe is a culmination of several which I have made in the past, including my mum’s food processor orange cake and a great recipe for lemon drizzle cake by Ina Garten.

Enjoy!

450g plain flour
3 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
250g unsalted butter
400g caster sugar
6 medium eggs
4 lemons – zested
2 oranges – zested
2 oranges – chopped then pureed (including skin!)
125ml orange and lemon juice
1 cup crème Fraiche

For the drizzle:
80ml orange and lemon juice
100g caster sugar

1. Preheat oven to 180˚C. Line 2 loaf tins with paper.
2. Sieve together the flour, baking powder, baking soda and salt.
3. Cream the butter and sugar for around 5 minutes until pale and fluffy.
4. While mixing at a medium speed, add the eggs one by one until incorporated.
5. Mix the lemon and orange zest and juice with the pureed oranges and crème Fraiche.
6. Add to the creamed mix and mix well.
7. Fold in the sieved dry ingredients gently until just combined.
8. Divide the mixture between the 2 loaf tins and bake for 45-60 minutes, until a skewer comes out dry.
9. For the drizzle, heat the juice with the sugar until the sugar is dissolved. Once the cakes are cooked, allow to cool for 10 minutes and brush the syrup on all sides.

When it comes to zesting fruit, I recommend getting your hands on a ‘Microplane’. They come in a variety of different sizes and are razor sharp!