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Citrus Sunshine Slice

Photo and recipe created for Ziggys Fresh by Photo Before We Eat.

It’s almost time to say goodbye to beautiful, winter citrus so make the most of it with a pretty slice that’s just bursting with spring sunshine.

This recipe isn’t as tricky as it looks, just an upside down cake with a bit of creative fruit placement! It uses blood oranges, cumquats and cara cara oranges, all available at Ziggys.

Click here for the recipe.

If you give it a try, we’d love for you to tag us in your pics on Instagram or Facebook. See you at the Markets!

Ingredients

  • A selection of citrus such as cumquats, blood oranges, cara cara oranges, navels, etc. ends trimmed, sliced into 1/2 cm discs.
  • 80g butter, plus an additional 150g for the cake batter.
  • 4 tbsps brown sugar
  • 1/2 cup orange juice, plus an additional 
  • 1 cup white sugar 
  • zest of one orange
  • 3 eggs
  • 1/2 cup milk
  • 200g self raising flour

Method

  1. Line a lamington tin with baking paper and preheat your oven to 160 degrees.
  2. In a small frying pan on low, add the 80g of butter and the brown sugar, stirring until dissolved and bubbling.
  3. Add 1/2 cup orange juice and heat stirring for a couple minutes until bubbling again.
  4. Pour the warm mixture into base of the lamington tin and arrange sliced citrus on top, filling the gaps with halved and fractioned pieces. Set aside.
  5. In a mixer, beat the butter and white sugar until pale and creamy.
  6. Add the eggs one at a time, ensuring each one is well combined before adding the next.
  7. Add orange zest, milk and orange juice. Beat until well combined.
  8. Fold in the flour to form a batter. 
  9. Carefully pour the batter over the citrus slices and smooth the top.
  10. Bake for 45 mins or until golden and cake springs back when touched. 
  11. Allow to cool in the tin for about ten minutes before turning out onto a tray upside down, revealing the citrus sunshine.

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